Pressure Homogenization Research Articles

SALINITY-Induced Changes in Diversity, Stability, and Functional Profiles of Microbial Communities in Different Saline Lakes in Arid Areas

Saline lakes, characterized by high salinity and limited nutrient availability, provide an ideal environment for studying extreme halophiles and their biogeochemical processes. The present study examined prokaryotic microbial communities and their ecological functions in lentic sediments (with the salinity gradient and time series) using 16S rRNA amplicon sequencing and a metagenomic approach. Our findings revealed a negative correlation between microbial diversity and salinity. The notable predominance of Archaea in high-salinity lakes signified a considerable alteration in the composition of the microbial community. The results indicate that elevated salinity promotes homogeneous selection pressures, causing substantial alterations in microbial diversity and community structure, and simultaneously hindering interactions among microorganisms. This results in a notable decrease in the complexity of microbial ecological networks, ultimately influencing the overall ecological functional responses of microbial communities such as carbon fixation, sulfur, and nitrogen metabolism. Overall, our findings reveal salinity drives a notable predominance of Archaea, selects for species adapted to extreme conditions, and decreases microbial community complexity within saline lake ecosystems.

Nesting landscape character and personality assessment to intensify rural landscape regionality and uniqueness

Urbanization impacts and homogenization pressures are threatening rural landscapes worldwide, leading to the loss of their regionality and uniqueness. Landscape Character Assessment (LCA) measures and identifies the uniqueness and distinctiveness of landscapes, making the unique value of rural resources easier to understand, protect, and perpetuate. Originating in the UK in the 1970s, LCA has become the mainstream approach for identifying landscape characteristics and is now a tool for managing landscape changes globally. Landscape Personality Assessment (LPA) offers another perspective for effectively measuring and analyzing landscape characteristics but has not been widely applied since its proposal. To distinguish between these two perspectives on landscape uniqueness identification, this paper conducted a literature review and comparison study, summarizing and comparing the characteristics of LCA and LPA in terms of evaluation scale, dimensions, indicators, and supported types of practices, further clarifying their respective strengths and weaknesses. To complement each other's perspectives on landscape characteristic identification, a framework nesting LCA and LPA was proposed to address the issue of the loss of rural landscape regionality in territorial spatial planning. This framework aims to couple evaluations of multi-level spatial characteristics and combine the identification of multi-temporal landscape characteristics. The goal is to enrich the theoretical and methodological system of rural landscape characteristic evaluation and provide more tools for the planning and conservation of the regionality of rural landscapes globally.

Ultra-high-pressure homogenization in chicory root juice production

The demand for freshly squeezed natural fruit juices has increased in recent years, however their shelf life is quite short. Thermal processes applied to extend the shelf life of such products and increase their storage stability cause significant losses in color and other sensory properties, depending on the temperature applied. Therefore, the preference for high-pressure homogenization as an alternative to thermal processes is on the rise. We aimed to determine effects of ultra-high-pressure homogenization and production stages on some quality properties of chicory root juice. Ultra-high-pressure homogenization was applied at the pressure levels of 0 (Control), 50, 100, 150, and 200 MPA. The samples also included juice after homogenization with an ULTRA-TURRAX disperser and after a water bath. Ultra-high-pressure homogenization affected such quality characteristics of chicory root juice as total soluble solids (p < 0.01), pH (p < 0.01), L* (p < 0.01), a* (p < 0.01), b* (p < 0.01), a*/b* (p < 0.01), chroma (p < 0.01), hue angle (p < 0.01), and total color difference ΔE (p < 0.01). Higher levels of ultra-high-pressure homogenization pressure increased pH (p < 0.05), a* values (p < 0.05), and the a/b* ratio (p < 0.05) but reduced L* (p < 0.05), b* (p < 0.05), chroma (p < 0.05), and hue angle (p < 0.05) values of the juice samples. Thus, the use of ultra-high-pressure homogenization (100 and 200 MPa) contributed to improving the total soluble solids and redness values of chicory root juice. Our study showed that the ultra-high-pressure homogenization process improved the quality of chicory root juice.

Boundary vorticity of incompressible 2D flows

For a homogeneous incompressible 2D fluid confined within a bounded Lipschitz simply connected domain, homogeneous Neumann pressure boundary conditions are equivalent to a constant boundary vorticity. We investigate the rigidity of such conditions.

Dynamic/static pressure-induced copolymerization and property changes of lotus seed starch with chlorogenic acid

Pressure promotes the formation of starch-polyphenol complexes, but their classification and properties are still unclear. This study aimed to elucidate the effects of dynamic high-pressure homogenization (10–50 MPa) and static hydrostatic pressure (100–500 MPa) on the copolymerization behavior and properties of lotus seed starch (LS)–endogenous polyphenol chlorogenic acid (CA) complexes. The results showed that both pressures induced LS–CA to form stable inclusion-type complexes and easily destructible noninclusion-type complexes. Increased pressure promoted the formation of inclusion-type complexes, with dynamic pressure having a particularly strong effect. However, noninclusion-type complexes began breaking down at 20 MPa under dynamic pressure and 300 MPa under static pressure. Inclusion-type complexes primarily improve starch ordering, and noninclusion-type complexes enhance water holding capacity, but excessive proportions of either type affect pasting performance. These findings offer insights into transforming specific starch structures through small molecular components and provide a theoretical basis for controlling functional starch product processing.

Effects of High-Pressure Homogenization on the Structure and Functional Properties of Solenaia oleivora Proteins.

Solenaia oleivora, a rare freshwater shellfish with high protein quality, is unique to China. However, the poor hydrosolubility and functional properties of Solenaia oleivora proteins hinder their utilization in food products. Herein, the alkaline dissolution-isoelectric precipitation method was used for the extraction of Solenaia oleivora proteins. Furthermore, the impact of high-pressure homogenization (HPH) treatment varying from 0 to 100 MPa on the structure and functional properties of Solenaia oleivora proteins was investigated. The obtained results indicated that HPH treatment decreased the α-helix content and enhanced the β-sheet and random coil content. Furthermore, the HPH caused the unfolding of protein structure, exposing aromatic amino acids, increasing the free thiol group content, and enhancing surface hydrophobicity. As the homogenization pressure increased from 0 to 100 MPa, the particle size of Solenaia oleivora proteins decreased from 899 to 197 nm with the polymer dispersity index (PDI) value decreased from 0.418 to 0.151, the ζ-potential increased from -22.82 to -43.26 mV, and the solubility increased from 9.54% to 89.96%. Owing to the significant changes in protein structure and solubility, the emulsifying, foaming, and digestive properties of Solenaia oleivora proteins have been significantly improved after treatment with HPH.

Understanding the synergistic effect of pea protein and rice bran protein interaction in stabilizing palm kernel oil-in-water emulsion assisted by high-pressure homogenization.

Plant-based beverages have recently seen a significant increase in market demand. However, many of these products suffer from poor emulsion stability and low protein content. Gums have commonly been used to enhance emulsion stability but they do not improve the amino acid profile. This study investigated the use of multiples plant proteins to enhance both the stability and nutritional value of plant-based beverages. Pea and rice bran proteins both enhanced emulsion stability. Pea protein enhanced the viscosity of the continuous phase whereas rice bran protein lowered interfacial tension. When applied synergistically, competitive adhesion occurred. Rice bran protein gradually displaced pea protein from the oil droplet surface as its concentration increased, leading to emulsion destabilization due to the displaced pea protein. The use of high-pressure homogenization further enhanced the stability of the emulsion by unfolding protein partially. However, increasing homogenization pressure (>500 Bar) and homogenization cycle (>2 cycles) led to protein aggregation due to excessive exposure of its hydrophobic core. The emulsion formed was resistant to coalescence at 4 °C for 28 days and was stable under high pH and low ionic conditions. The synergistic combination of plant proteins and the effective utilization of co-processing (homogenization) can enhance the functionality of the individual proteins significantly, leading to the formation of a stable emulsion. The use of plant protein mixture as a stabilizer not only improved the emulsion stability but also ensured a plant-based beverage with a complete amino acid profile for the vegan community. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Oil/water interface behavior of hesperidin methylchalcone and its application in nano-emulsions

The behavior of hesperidin methylchalcone (HMC) at the oil/water interface was examined through experimental and molecular simulation methods, and a nano-emulsions based on HMC was subsequently fabricated. The findings indicated that HMC spontaneously aggregated at the oil-water interface, leading to a reduction in interfacial tension and an increase in interfacial thickness. Furthermore, its glycoside and benzene ring showed tendencies to interact with water and medium-chain triglyceride, respectively. The HMC addition amount (w), homogenization times (n) and homogenization pressure (p) significantly influenced the formation of the nano-emulsions. The nano-emulsion with an oil-droplet size of 277.26 ± 13.62 nm was obtained at w = 1.0 %, p = 200 bar, and n = 6. When compared to the Tween 20 nano-emulsion, the HMC nano-emulsion demonstrated superior storage stability, antioxidant activity, and lutein bioaccessibility. It could achieve the slow release of HMC. These findings not only broaden the application range of HMC but also contribute to the advancement of functional nano-emulsions.

Natural stabilizers for functional foods: The role of optimized date seed extracts in nanoemulsion applications

This study explores the potential of date seeds as natural stabilizers in nanoemulsion-based functional foods. Six pre-treatments (control, overnight stirring, high-speed homogenization, ultrasound, microwave, and pH-shift) were investigated to determine the best method for aqueous extraction of date seeds for nanoemulsion optimization and stability studies. The ultrasonic pre-treatment was found to enhance total polyphenols content and antioxidant activity and produce stable nanoemulsions with minimal size variation. A D-optimal design was used for nanoemulsion optimization using varying high-pressure homogenization (HPH) pressure, date seed powder (DSP) concentration, and oil content. The optimal nanoemulsion was formulated at 493.21 bar, with 15% DSP, and 4.13% oil. This nanoemulsion demonstrated stability over a week under refrigerated conditions, particularly at pH 6 and with NaCl concentrations below 100 mM. Our findings indicate that date seed extract can be an effective natural ingredient to stabilize nanoemulsions, promoting the development of novel functional foods. Future studies on enhancing the functional attributes and understanding the properties of the nanoemulsions, including sensory and rheological characteristics and long-term stability across a broader pH range and salt concentrations, would broaden the potential of date seeds as natural stabilizers in nanoemulsion-based functional foods.

A biomechanical study comparing the compression force and osseous area of contact of two screws fixation techniques used in ankle joint arthrodesis model

IntroductionArthrodesis of a (diseased) ankle joint is usually performed to achieve pain relief and stability. One basic principle of arthrodesis techniques includes rigid fixation of the surfaces until union. It seems plausible that stable anchoring and homogeneous pressure distribution should be advantageous, however, it has not been investigated yet. The aim is to achieve uniform compression, as this is expected to produce favorable results for the bony fusion of the intended arthrodesis. Numerous implants with different biomechanical concepts can be used for ankle fusion. In this study, headless compression screws (HCS, DePuy Synthes, Zuchwil, Switzerland) were compared biomechanically to an alternative fixation System, the IOFix device (Extremity Medical, Parsippany, NJ, USA) in regard to the distribution of the compression force (area of contact) and peak compression in a sawbone arthrodesis-model (Sawbones® Pacific Research Laboratories, Vashon, WA, USA).This study aims to quantify the area of contact between the bone interface that can be obtained using headless compression screws compared to the IOFix. In current literature, it is assumed, that a large contact surface with sufficient pressure between the bones brings good clinical results. However, there are no clinical or biomechanical studies, that describe the optimal compression pressure for an arthrodesis.Material and methodsTwo standardized sawbone blocks were placed above each other in a custom-made jig. IOFix and headless compression screws were inserted pairwise parallel to each other using a template for a uniform drilling pattern. All screws were inserted with a predefined torque of 0.5 Nm. Pressure transducers positioned between the two sawbone blocks were compressed for the measurement of peak compression force, compression distribution, and area of contact.ResultsWith the IOFix, the compression force was distributed over significantly larger areas compared to the contact area of the HCS screws, resulting in a more homogenous contact area over the entire arthrodesis surface. Maximum compression force showed no significant difference.ConclusionThe IOFix system distributes the compression pressure over a much larger area, resulting in more evenly spread compression at the surface. Clinical studies must show whether this leads to a lower pseudarthrosis rate.

Effect of sesame protein isolate modified by high-pressure homogenization, high-intensity ultrasound, and high-pressure processing on the colloidal stability of sesame paste: Determination of physicochemical, rheological, microstructural properties and storage stability

In this study, sesame protein isolate modified with different emerging technologies, including high-pressure homogenization, high-intensity ultrasonication, and high-hydrostatic pressure, was applied to improve the stability of sesame paste. Sesame protein addition reduced the phase separation by up to 48% in sesame paste compared to the sample (control) without protein addition, and also significantly enhanced the firmness and spreadability. With the addition of sesame protein isolate, the sesame paste samples formed a denser and more compact appearance. The flow characteristics of samples were better fitted by the Herschel-Bulkley equation, and modifying the added protein also played an essential role in improving the flow properties of sesame paste samples. Phase separation and oxidative stability of sesame paste were significantly improved by the addition of modified protein. Overall, the results indicated that sesame protein modified with HPH technology has a significant potential to improve the quality of sesame paste and prevent phase separation.

Encapsulation of β-carotene in Pickering emulsions stabilized by self-aggregated chitosan nanoparticles: Factors affecting β-carotene stability

For conventional emulsions used to encapsulate easily degradable bioactive compounds, achieving small droplet size and high encapsulation capacity is a challenging. Pickering emulsions stabilized by self-aggregated chitosan particles may offer high encapsulation efficiency due to the robust mechanical barrier formed by solid particles adsorbed at the oil-water interface. Therefore, the effects of pH, chitosan concentration, oil volume fraction, homogenization pressure, and homogenization cycle on the stability of chitosan Pickering emulsions and the degradation of β-carotene were investigated. Effective interfacial adsorption of chitosan nanoparticles and moderate homogenization intensity facilitated the formation of small emulsion droplets. Unlike conventional emulsions, chitosan Pickering emulsions with smaller droplets provided enhanced protection for β-carotene. This enhancement was primarily attributed to the improved interfacial coverage of chitosan nanoparticles with smaller droplet sizes, which was advantageous for β-carotene protection. The optimal conditions for preparing β-carotene-loaded chitosan Pickering emulsions were as follows: pH 6.5, chitosan concentration of 1.0 wt%, oil volume fraction of 20 %, homogenization pressure of 90 MPa, and 6 homogenization cycles. These findings indicate that chitosan Pickering emulsions are well-suited for encapsulating β-carotene with both small droplet size and high encapsulation efficiency.

High-pressure homogenization to improve the stability of liquid diabetes formula food for special medical purposes: Structural characteristics of casein–polysaccharide complexes

The stability of diabetes formula food for special medical purposes (D-FSMP) was improved by high-pressure homogenization (HPH) at different homogenization pressures (up to 70 MPa) and number of passes (up to 6 times). The process at 60 MPa/4 times was the best. Casein had the highest surface hydrophobicity in this condition. The casein–polysaccharide complexes were endowed with the smallest size (transmission electron microscopy images). The complex particles exhibited nearly neutral wettability (the three-phase contact angle was 90.89°), lower interfacial tension, and the highest emulsifying activity index (EAI) and emulsifying stability index (ESI). The prepared D-FSMP system exhibited the narrowest particle size distribution range, the strongest interfacial deformation resistance and the best storage stability. Therefore, an appropriate intensity of HPH could enhance the stability of D-FSMP by improving the interfacial and emulsifying properties of casein–polysaccharide complexes. This study provides practical guidance on the productions of stable D-FSMP.

Structural characterization and in vitro digestibility of rice starch processed with the combination of ultra‐high pressure homogenization, debranching, and temperature‐cycled crystallization

AbstractThis study examined the structural characterization and in vitro digestibility of rice starch processed with the combination of ultra‐high pressure homogenization (UHPH), debranching, and temperature‐cycled crystallization under various pressures (0–160 MPa). After UHPH treatment, the degree of branching (DB) of processed starches (0.65%–2.03%) was lower than that of the native rice starch (NS, 2.96%). Assessment of chain length distribution suggested that the considerable amylose was produced after treatments. Processed starches exhibited an irregular fragmented structure, and the crystalline structure was transformed from A‐type (native rice starch) into B + V‐type (processed starches). Moreover, the relative crystallinity (RC) and the absorbance ratio of 1047/1022 cm−1 (R1047/1022) of processed starches decreased from NS (RC, 22.99%; R1047/1022, 0.79) to 13.47%–18.21% (RC) and 0.51–0.78 (R1047/1022), respectively. Iodine binding curves revealed that processed starches possessed the higher degree of polymerization (DP). Furthermore, the contents of slowly digestible starch (SDS) and resistant starch (RS) increased in all processed starches, and the RS content of starch treated under 160 MPa (35.33%) was notably greater than that of native starch (9.37%). These results suggested that the UHPH can be used as a pretreatment strategy to reduce the digestibility of starch products.Practical applicationsUHPH pretreatment disrupts starch molecular chains to produce the large amounts of short linear amylose. Debranching followed by temperature‐cycled crystallization can increase the content of resistant starch (RS), yielding a raw material suitable for boosting the health of the digestive system and overall health. Therefore, UHPH pretreatment has a high application value in the field of starch modification.

Frozen cheese curd as an intermediate for cheese making – homogenization as a tool to regain techno-functional properties

This study investigated the effect of milk homogenization/fat globule size on the plasticization of fresh and frozen stored cheese curd and its respective oiling-off behavior. The cheese was frozen either slowly in a freezing chamber or quickly with liquid nitrogen to study the influence of freezing, frozen storage, and thawing. For non-frozen cheese curd, a one-stage homogenization at 2 MPa before renneting still leads to plasticization, while relative oiling off is reduced from 2.6 to 1.9%. This was explained by reduced fat globule size and an increased surface area covered by whey proteins and casein, which is denser and more stable than the native fat globule membrane. For homogenization pressures above 4 MPa, no plasticization was observed. However, freezing and thawing counteract mild homogenization, so minor oiling off occurs, and flowability is enhanced. Extending frozen storage time up to 3 months did not result in more oiling off or higher tan δ values. Moreover, there was no significant effect between the two freezing methods. In conclusion, freezing and frozen storage for up to 3 months is a valid method to preserve cheese curd as techno-functional properties are regained after thawing.

The effects of rice bran oil, coconut oil and homogenisation pressure on the properties of oil‐in‐water emulsion loaded baicalein

SummaryBaicalein is a functional flavonoid that has been intensively studied for its health benefits. Loading baicalein in oil‐in‐water (O/W) emulsions could provide advantages for its application in foods. This work investigated the characteristics of O/W emulsions loaded with baicalein formulated by combination of vegetable oils and homogenisation pressures. Rice bran oil (RBO) and coconut oil (CCO), classified as long‐chain triglycerides and medium‐chain triglyceride, were used in the homogenisation process at 600–1200 bar. The rice bran oil‐in‐water emulsion loaded with baicalein (RBOb/W) produced at 1200 bar provided the emulsion with the smallest particle size of the surface‐weighted mean diameter (d3,2) of 220 nm. The result showed that loading baicalein into RBO could reduce the particle size of O/W emulsion while it increased the particle size of coconut oil‐in‐water emulsion loaded with baicalein (CCOb/W). The RBOb/W and CCOb/W emulsions were physically stable in terms of droplet size during storage at 4 °C for 28 days. The change in viscosity of freshly prepared emulsion loaded with baicalein was dominant compared with the emulsion unloaded baicalein, however, the viscosity profiles of emulsions loaded with baicalein are like emulsions unloaded with baicalein after storage. The influence of baicalein on the viscoelastic properties of emulsion was observed in the storage modulus (G′) at low frequencies. These results suggest that baicalein could potentially interfere with the stabilising effect of Tween 20, contribute to droplet interactions, and migrate from the surface of RBO but not CCO. High baicalein retention of 91–98% was observed in the RBOb/W emulsions. This study recommends that RBO is preferable over CCO to produce O/W emulsion loaded with baicalein in terms of droplet size, stability and retention. It would be useful information to produce functional ingredients for the food industry.

Chickpea protein stabilized Pickering emulsions: As a novel mayonnaise substitute

This study investigates the characteristics of chickpea protein-stabilized Pickering emulsion transformed into a mayonnaise-like product, and examines the effects of altering the oil phase (65–73%) and high-pressure homogenization (0–300 Bar) on its appearance, rheological properties, thixotropy, particle size distribution, and freeze-thaw stability. The results reveal that with an increase in oil phase content or homogenization pressure, the chickpea protein emulsion undergoes a transition from an unstable to a densely packed state, exhibiting gel-like behavior with a significant rise in viscoelasticity and a gradual reduction in particle size. Augmenting the oil phase leads to a decrease in protein chain length and oil droplet size. Within the experimental range, when the chickpea protein content is 5%, and the oil phase is 69%, or when the oil phase is 65% with a homogenization pressure of 40 Bar, the emulsion demonstrates an optimal appearance and rheological properties closely resembling commercial mayonnaise products. This achievement represents a significant milestone in formulating emulsions that closely mimic the characteristics of prevalent mayonnaise products in the market.

Effect of high-pressure homogenization pretreatment on gelation behavior and physicochemical, rheological and structural properties of sesame protein isolate with glucono-δ-lactone

This study investigated the gelation of sesame protein isolate induced by high-pressure homogenization (HPH) with glucono-δ-lactone (GDL) acidification, focusing on the effect of pressures on gelation behavior and physicochemical, rheological and microstructural properties of the resulting gels. The HPH significantly affected the acidification kinetic parameters such as Vmax, Tmax, T5, and T4.5. The maximum Vmax (0.062 pH units/min) value was determined in the sample treated with 100 MPa, and T4.5 was decreased by 30 min with HPH at 50 and 100 MPa pressures. The particle size of sesame protein decreased with the homogenization pressure increased, and this played a role in the formation of lower particle size aggregates after gelation. The highest water holding capacity (69.02%) and gel strength (7.9 g) were reached with a pressure at 100 and 150 MPa, respectively. While a significant increase in the whiteness index of gels was observed by increasing pressure up to 100 MPa, the highest total color difference (ΔE) was detected at 50 MPa. The G′ value of the samples tended to increase with gelation time and with the high pressure applied, indicating a significant improvement in the elasticity of the gels. All gel samples exhibit shear-thinning behavior. Hydrophobic interactions were dominant in the gel samples, and the highest value (8.28 mg/g) was determined in the sample prehomogenized at 100 MPa. This study revealed that the gelation properties of sesame protein induced by GDL can be improved with HPH and that 100 MPa pressure application is ideal.

A numerical model for the quantification of fluid inclusion property variations caused by heterogeneous entrapment and post-entrapment modifications in the H2O-NaCl system

The primary geological conditions for hydrothermal systems can be reconstructed using fluid inclusions, which generally requires that fluid inclusions trapped a single homogeneous phase and experienced no mass and volume changes after entrapment (Roedder's Rules). However, heterogeneous entrapment and post-entrapment modifications have been frequently identified in fluid inclusion studies, making the recovery of primary fluid properties from fluid inclusion data challenging or impossible. In this study, we constructed a specific tool, FlincPro, for the calculations of ideal and nonideal Fluid inclusion Properties in the H2O-NaCl system (ideal here refers to fluid inclusions that adhere to Roedder's Rules). Multiple modules have been developed to quantify the variations of fluid inclusion properties caused by heterogeneous entrapment, volume contraction/expansion, and water loss. The developed software illustrates possibilities in the variation of fluid inclusions in a specific assemblage with the input of a certain starting point.We found that compositions of the vapor endmember fluid are more significantly affected by heterogeneous entrapment than the liquid endmember, as the latter may have several orders of magnitude higher salinity and density. Homogenization pressure and temperature of halite-bearing fluid inclusions trapped on the halite liquidus will increase sharply with the addition of halite, but the homogenization behavior will not be changed. Volume contraction/expansion are effective ways to change the homogenization behaviors, especially for high salinity fluid inclusions. Water loss is not likely to cause the homogenization behavior change from total homogenization by vapor disappearance to total homogenization by halite dissolution for a halite-bearing fluid inclusion without additional volume contraction. Low-salinity and low-density fluid inclusions with total homogenization temperature around the critical temperature of water are least affected by post-entrapment modifications. Therefore, the interpretation of fluid inclusions formation depends on more parameters, e.g., petrographic observations, density and composition variations in fluid inclusion assemblages, and geological information, than only microthermometric data.

Bacterial cellulose nanofibrils for the physical and oxidative stability of fish oil-loaded Pickering emulsions

Fish oil, a crucial unsaturated ω-3 unsaturated fatty acid supplement, is susceptible to oxidation. To improve the stability of fish oil, this study produced a fish oil Pickering emulsion via ultrahigh-pressure homogenization pressure (UHPH) using bacterial cellulose nanofibrils (BCNFs) as the water phase. The BCNFs exhibited a high aspect ratio fibril structure with an average diameter size of 12.64 nm. The results of particle size, zeta potential, emulsion properties, and oxidative stability showed that the emulsions with a 4:6 oil-water ratio and 0.15 % BCNFs exhibited excellent oxidative stability and good physical stability. The CLSM and rheological results suggested the BCNFs acted as a stabilizer and thickener, stabilizing the oil-water medium and enhancing the oxidation stability of fish oil Pickering emulsions. The Low-field nuclear magnetic analysis results indicated the emulsion had good physical stability, and water dispersed very well in the emulsion system. Moreover, the emulsions exhibited good stability at pH 6–12 and temperature 4–75 °C. This study provided a promising method for producing fish oil Pickering emulsions and improving the stability of fish oil.