Most trans fats in processed foods come from partially hydrogenated oils (PHOs). Numerous studies have shown that the excessive intake of trans fats may cause some adverse effects on human health. An effective alternative to PHOs is to construct Pickering high internal phase emulsions (HIPEs). In recent years, considerable attention has been paid to Pickering HIPEs stabilized by protein‐based particles because of their high stability and promising applications in the fields of food, cosmetics, and pharmaceutical industries. This review summarizes the recent progress of Pickering HIPEs stabilized by protein‐based particles focusing on the methods for their preparation and characterization, and discusses the applications of Pickering HIPEs in the food industry. Promising research trends in this field are also proposed, including (a) developing protein‐based antioxidant Pickering HIPEs and Pickering nanoemulsions, and (b) expanding the potential applications of protein‐based Pickering HIPEs in the fields of delivery vehicles, the template for porous materials, and biodegradable packaging films. This review will provide a theoretical basis for future technological innovation and application development of protein‐based Pickering HIPEs.

中文翻译：

---

基于蛋白质的 Pickering 高内相乳液 (Pickering HIPE) 的最新进展：制造、表征和应用

加工食品中的大多数反式脂肪来自部分氢化油 (PHO)。大量研究表明，过量摄入反式脂肪可能会对人体健康造成一些不利影响。PHO 的一种有效替代方法是构建 Pickering 高内相乳液 (HIPE)。近年来，由蛋白质基颗粒稳定的Pickering HIPEs因其高稳定性和在食品、化妆品和制药行业中的应用前景而备受关注。本综述总结了蛋白质基颗粒稳定 Pickering HIPEs 的最新进展，重点介绍了其制备和表征方法，并讨论了 Pickering HIPEs 在食品工业中的应用。还提出了该领域有希望的研究趋势，包括（a）开发基于蛋白质的抗氧化剂 Pickering HIPE 和 Pickering 纳米乳液，以及（b）扩大基于蛋白质的 Pickering HIPE 在运载工具、多孔材料模板和可生物降解包装膜领域的潜在应用。该综述将为未来基于蛋白质的Pickering HIPEs的技术创新和应用开发提供理论依据。