![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
ABSTRACT
Zein is an alcohol-soluble protein in corn. It can self-assemble into spherical amphiphilic micro-/nanoparticles utilized as ideal carriers, encapsulating hydrophobic bioactive molecules and suitable emulsifiers for biocompatible and biodegradable Pickering emulsions. However, Pickering emulsions stabilized by zein particles alone are less efficient and can be creamed easily. Attempts have been made to overcome this limitation, for instance, polysaccharides, proteins, and particular compounds are being used as modifiers to produce zein-based composite particles, aiming to enhance the performance of zein-based Pickering emulsions (ZBPEs). Here, we review the preparation and mechanism, of the zein-based particles (including zein particles and composite zein particles), and explore the formation of ZBPEs. Suggestions about future research on ZBPEs are also proposed.
Disclosure statement
No potential conflict of interest was reported by the author(s).