Advancing Food-Grade Micro/Nano Particles for Emulsion Stabilization and Nutrient Encapsulation

The exploration of food-grade micro/nano particles has gained significant momentum over the past few decades, particularly in their roles as emulsion stabilizers and nutrient encapsulation agents. These particles, crafted in diverse shapes, void structures, and morphologies, exhibit unique characteristics that significantly influence their performance in food systems. They are increasingly seen as promising alternatives to traditional surfactants due to their ability to stabilize Pickering emulsions and enhance the functionality of emulsion systems. Furthermore, their potential in nutrient encapsulation is remarkable, as they can effectively encapsulate and protect sensitive bioactive compounds, thereby improving the nutritional profile of food products. This burgeoning interest has catalyzed innovation in particle fabrication technology, enabling precise manipulation of particle characteristics to meet specific functional needs. Despite these advancements, the intricate relationships between the structural characteristics of these particles and their functional performance in food systems remain underexplored, presenting a critical gap in the field that hinders optimization and broader application in the food industry.

This research topic aims to advance the understanding and application of food-grade micro/nano particles in emulsion stabilization and nutrient encapsulation. The primary objective is to explore novel fabrication technologies, investigate the detailed structure-function relationships, and evaluate the practical applications of these particles. By addressing these areas, the research seeks to enhance the capabilities of these materials to improve food quality, stability, and nutritional value. This endeavor is crucial for contributing to the development of innovative food processing technologies and optimizing the use of these particles in the food industry.

To gather further insights into the application and optimization of food-grade micro/nano particles, we welcome original research articles, reviews, and methodological studies addressing, but not limited to, the following themes:
- Innovative Fabrication Technologies: Novel methods for the fabrication of natural resourced micro/nano particles tailored for food applications.
- Structure-Function Analysis: Detailed studies on how the physical properties of particles affect their function as emulsion stabilizers and nutrient encapsulants.
- Application in Emulsion Stabilization: Exploration of micro/nano particles as emulsion stabilizers, including their role in forming and maintaining the stability of Pickering emulsions.
- Nutrient Delivery Systems: Research on the utilization of micro/nano particles for the encapsulation and controlled release of nutrients, both as direct encapsulants and within stabilized Pickering emulsions, aiming to enhance the bioavailability and preservation of bioactive compounds in food products