Stable Pickering Emulsions Research Articles

Characteristics of Pickering emulsions stabilized by microgel particles of five different plant proteins and their application

Pickering emulsions stabilized by protein particles are of great interest for use in real food systems. This study was to investigate the properties of microgel particles prepared from different plant proteins, i.e., soybean protein isolate (SPI), pea protein isolate (PPI), mung bean protein isolate (MPI), chia seed protein isolate (CSPI), and chickpea protein isolate (CPI). MPI protein particles had most desirable Pickering emulsion forming ability. The particles of SPI and PPI had similar particle size (316.23 nm and 294.80 nm) and surface hydrophobicity (2238.40 and 2001.13) and emulsion forming ability, while the CSPI and CPI particle stabilized emulsions had the least desirable properties. The MPI and PPI particle stabilized Pickering emulsions produced better quality ice cream than the one produced by SPI particle-stabilized emulsions. These findings provide insight into the properties of Pickering emulsions stabilized by different plant protein particles and help expand their application in emulsions and ice cream.

Controllable Regulation of Diesel Oil-in-Water Pickering Emulsion Stability by Multiresponsive Recyclable Magnetic Polymer Brush Microvessels.

To ensure safety and efficiency in the production and transportation of fuel oil, there is an urgent demand to develop intelligent emulsifiers to deal with this challenge. Fe3O4@PDA-P(NIPAM-b-MAA-b-LMA) (MNPDNML) microspheres were prepared by modifying polydopamine and the triblock polymer brush P(NIPAM-b-MAA-b-LMA) on the surface of Fe3O4 nanoparticles via oxidative autopolymerization and SI-RAFT polymerization. Therefore, the MNPDNML microspheres exhibited sensitive stimulus-responsive behavior to pH, temperature, near-infrared (NIR) laser radiation, and magnetic fields. The stability state of the emulsion could be modulated by changing pH, temperature, magnetic field, and NIR radiation, and the reversible switching of emulsification/breaking behavior could be reached at least 10 times. This "intelligent emulsifier" exhibited high emulsification efficiency, long-term stability, and on-demand emulsification/breaking properties. It was notable that MNPDNML microspheres showed excellent emulsification ability for olive oil, kerosene, gasoline, and crude oil, which allowed the material to be widely used in the controlled transportation and separation of fuel oil.

Pickering emulsions stabilized by starch nanocrystals prepared from various crystalline starches by ultrasonic assisted acetic acid: Stability and delivery of curcumin

Ultrasonic assisted acetic acid hydrolysis was applied to prepare starch nanocrystals (SNCs) from native starches with different crystalline structures (A, B, and C types). The structure properties, morphology, Pickering emulsion stability and curcumin deliver capacity of both SNCs and native starches were investigated and compared. Compared with native starches, SNCs showed smaller size and higher crystallinity. The size of SNCs varied with different crystalline types, with C-type starch exhibiting the smallest SNCs (107.4 nm), followed by A-type (113.8 nm), and B-type displaying the largest particle size (149.0 nm). SNCs-Pickering emulsion showed enhanced stability with smaller emulsion droplets, higher static stability, and denser oil/water interface. SNCs-Pickering emulsions displayed higher curcumin loading efficiency (53.53 %–61.41 %) compared with native starch-Pickering emulsions (13.93 %–19.73 %). During in vitro digestion, SNCs-Pickering emulsions proved to be more proficient in protecting and prolonging the biological activity of curcumin due to their smaller size and better interfacial properties. These findings demonstrated the potential of SNCs for application in Pickering emulsion and delivery of bioactive components.

Self-healing epoxy coatings via microencapsulation of aromatic diisocyanate in lignin stabilized Pickering emulsions

Isocyanate-filled microcapsules are gaining increased attention for their role in developing self-healing materials, thereby reducing maintenance costs and increasing polymer durability. Nevertheless, microencapsulating highly reactive -NCO groups remains a challenging task in the literature. Likewise, considerable efforts have been directed towards developing polymers from renewable and biobased sources, which could also be applied to microcapsule synthesis. In this work, lignin, an abundant biopolymer, was used as a solid stabilizer for oil-in-water (O/W) interfaces, enabling the encapsulation of highly reactive isocyanate. Hybrid polyurethane/polyurea microcapsules containing reactive methylenediphenyl diisocyanate (MDI) were obtained via optimized O/W Pickering emulsions using lignin for system stabilization. This optimized process facilitated shell formation via the reaction of diisocyanate with lignin and water, eliminating the need for additional chain extenders. Scanning electron microscopy revealed the formation of spherical and rough microcapsules, while infrared spectroscopy confirmed the presence of residual free -NCO groups, indicating effective encapsulation of MDI. Additionally, a core -NCO concentration of 11 wt% was confirmed by titration. The microcapsules were further assessed as components in self-healing epoxy coatings. Their incorporation resulted in the retardation of corrosion on a low carbon steel panel after 72 h of submersion in a saline solution. Electrochemical impedance spectroscopy (EIS) confirmed a significant increase of approximated 620% in impedance modulus after 83 days of immersion in a 3.5 wt% NaCl solution, compared to the neat epoxy coating. These findings suggest a promising technological application of this material for the advancement of self-healing epoxy-based coatings and composites.

Extraction and preparation of cellulose nanocrystal from Brewer's spent grain and application in pickering emulsions

In recent years, the search for novel Pickering stabilizers has attracted much interest in the food, cosmetic and pharmaceutical industries. In this work, brewer's spent grain cellulose (BSGC) was successfully extracted by diluted acid, alkaline and bleaching treatments, and then brewer's spent grain cellulose nanocrystal (BSGCNC) were obtained by acid hydrolysis treatment of BSGC. The properties of the BSGCNC were characterized, and the results showed that the BSGCNC had a rod-like structure with high crystallinity (67.09%). Then the emulsification properties of BSGCNC were evaluated by different concentrations and water-oil ratios, and the results showed that BSGCNC were able to form stable Pickering emulsions. This study suggested that cellulose nanocrystal (CNC) could be extracted from brewer's spent grain which was used as food waste, as a stabilizer for Pickering emulsions.

Stabilization of Pickering emulsions by oxidized starch/zein nanoparticle complexes

In this study, oxidized starch (OS)/zein nanoparticles (ZNP) complexes were prepared and used to stabilize Pickering emulsions. The effect of starch oxidation using three levels of sodium hypochlorite (2.0%, 3.0%, 4.0% active chlorine, dry basis) on the properties of OS/ZNP complexes and complex-stabilized Pickering emulsions were evaluated. The interaction between oxidized starch and zein nanoparticles was confirmed by X-ray diffractometry (XRD) and Fourier transform infrared (FT-IR) spectrometry. The presence of oxidized starch improved the wettability of OS/ZNP complexes. The optimum contact angle (θ) of OS/ZNP complexes was 90.88°, when starch was oxidized with 3.0% active chlorine (3.0% OS). The appearance, micromorphology and oil droplet-size distribution suggested that OS/ZNP complex-stabilized Pickering emulsions were formed. Rheological measurements indicated that Pickering emulsions showed shear-thinning behavior. Furthermore, the viscoelasticity of Pickering emulsions was dependent on the oxidized starch and oil fractions. Stability test showed that the stability of Pickering emulsion can be improved by increasing the oil fraction from 20% to 50%, and Pickering emulsion stabilized by 3.0% OS/ZNP complexes had the highest stability. This work provides information on OS/ZNP complex-stabilized Pickering emulsions.

Utilization of peanut protein isolate amyloid-like fibers as stabilizers for high internal phase Pickering emulsions

This paper focuses on modifying peanut protein isolate (PPI) through fibrillation to enhance its emulsification properties and investigates the potential application of the fibers in stabilizing high internal phase Pickering emulsions (HIPPEs). Th T result indicates that the optimal conditions for peanut protein isolate amyloid-like fibers (PAFs) preparation are pH=2, 90 °C, and 20 h. Electrophoresis and Transmission electron microscope demonstrate that PPI undergoes peptide hydrolysis and self-assembly during the reaction process, leading to the formation of an elongated linear structure with a diameter approximately 14 nm. Furthermore, infrared spectroscopy, X-ray diffraction, and contact angle results further demonstrate an increase in β-sheet content, crystallinity, and surface hydrophilicity compared to PPI. Notably, the emulsification activity index (EAI) of PAFs (78.62 ± 1.68 m2/g) was found to be increased up to threefold compared to that of PPI (27.89 ± 1.98 m2/g). According to visual observation and microstructural analysis, the addition of 1% PAFs has been found to effectively stabilize HIPPEs (φdisp = 0.75) due to the presence of dense protective layers formed by PAFs. Additionally, the particle size results (D[3,2] = 17.02 ± 2.02 μm) also indicate that the oil droplets are tightly enveloped by the dense protective layers formed by PAFs. Moreover, rheological data indicates that HIPPEs stabilized using PAFs exhibit excellent solid-like viscoelastic behavior. Overall, these findings suggest that the utilization of PAFs has significant potential in enhancing the stability of HIPPEs.

The soybean lecithin-cyclodextrin-vitamin E complex nanoparticles stabilized Pickering emulsions for the delivery of β-carotene: Physicochemical properties and in vitro digestion

In this work, soybean lecithin (LC) was used to modify β-cyclodextrin (β-CD) with hydrophobic fat chains to become amphiphilic (LC-CD), and vitamin E (VE) was encapsulated in former modified β-CD complexes (LC-CD-VE), the new Pickering emulsions stabilized by LC-CD-VE and LC-CD complexes for the delivery of β-carotene (BC) were created. The surface tension, contact angle, zeta potential, and particle size were used to assess the changes in complexes nanoparticles at various pH values. Furthermore, LC-CD-VE has more promise as Pickering emulsion stabilizer than LC-CD because of the smaller particle size (271.11 nm), proper contact angle (58.02°), and lower surface tension (42.49 mN/m). The interactions between β-cyclodextrin, soybean lecithin, and vitamin E were confirmed using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), nuclear magnetic resonance (NMR), and thermogravimetric analysis (TGA). The durability of Pickering emulsions was examined at various volume fractions of the oil phase and concentrations of nanoparticles. Compared to the emulsion stabilized by LC-CD, the one stabilized by LC-CD-VE showed superior storage stability. Moreover, for the delivery of BC, Pickering emulsions stabilized by LC-CD and LC-CD-VE can outperform bulk oil and Tween 80 stabilized emulsions in terms of UV light stability, storage stability, and bioaccessibility. This work could offer fresh perspectives on stabilizer alternatives for Pickering emulsion delivery systems.

Dumbbell-shaped polymeric nanoparticles with one-side anchored Pd-clusters for efficient catalytic hydrogenation at biphasic interfaces

Pickering interfacial catalysts incorporated with amphiphilic architecture significantly expand the sustainability of green catalysis systems. In this work, we present precise and well-designed dumbbell-shaped Janus-structured polymeric nanoparticles with one-side anchored palladium clusters (DB-JPP-Pd) as Pickering interfacial catalyst for static hydrogenations. The large wettability difference of each lobe renders the prominent amphiphilicity of the dumbbell-shaped DB-JPP-Pd. The amphiphilic Janus catalyst displays excellent interfacial activity and extensively reduces the interfacial tension from 34.06 ± 0.13 to 20.54 ± 0.31 mN/m, promoting the formation of a more stable Pickering emulsion than that of the bulk PS-Pd catalyst, which can continuously provide a large interfacial area and shorten the molecular mass transfer distance during the reaction process. As a result, the DB-JPP-Pd catalyzed nitroarene reduction reaction exhibits a normalized reaction rate constant (knor) of 3.39 min−1⋅g−1⋅L under static conditions, which is 56.5 times higher than that of bulk PS-Pd. The constructed Pickering interfacial catalysis (PIC) system converts all the nitrobenzene into aniline within three minutes and possesses excellent selectivity in hydrogenations of different nitro aromatics. In addition, the emulsion catalytic system was conveniently recycled for ten consecutive runs. Hence, this unique amphiphilic dumbbell-shaped catalyst effectively develops an efficient static biphasic catalysis system.

Fabrication and characterization of anthocyanin-loaded double Pickering emulsions stabilized by β-cyclodextrin

Anthocyanins, one of the important water-soluble pigments, are sensitive to environmental factors, which limits the application of anthocyanins in food field. In order to overcome this limitation, double Pickering emulsions stabilized by β-cyclodextrin were developed. The optimum preparation conditions of the emulsions were determined firstly and the performance and structure of emulsions were investigated. Results showed that the optimum preparation conditions of emulsions were the ratio of (W1/O): W2 = 6:4 and 4 % β-cyclodextrin concentration. Optical microscope and confocal laser scanning microscope results confirmed that β-cyclodextrin adsorbed onto the surface of droplets forming stable double Pickering emulsions structure. In vitro gastrointestinal digestion experiments proved that double Pickering emulsions played a controlled-release effect in the small intestine. Rheological analysis proved that the emulsions exhibited elastic properties and demonstrated shear thinning behavior. The emulsions showed excellent stability under centrifugation and thermal conditions. These findings will promote anthocyanins’ application in daily diet.

Deformation and rupture of Janus nanoparticle-stabilized Pickering emulsion in confined channel

The interaction between Pickering emulsions and confined channels is vital for their industrial applications. However, how solid particle shells modulate the deformation stability and rupture limit of Pickering emulsions in contact with wall remains poorly understood. In this work, mechanical deformation and rupture of Janus nanoparticles (JNP)-stabilized Pickering emulsions on solid surfaces are elaborated by molecular dynamics (MD) simulations. A universal master-type predictive model is developed for the first time to describe the contact behavior of Pickering emulsions against surfaces with distinct wettability. The contact stress of an emulsion is determined by the equivalent elastic modulus of the emulsion, geometric deformation function, and the influence of the JNP shell and its interactions. Moreover, hydrophobic surfaces lead to the rupture of Pickering emulsions in compression. The rupture can be delayed by increasing JNP surface coverage (ϕ). Especially, once ϕ reaches a critical value, the JNP shell can form an ordered quasi-solid structure, significantly enhancing the emulsion stability. These results can aid in the design or screening of specific Pickering emulsions to manage their deformation and rupture on the solid surface, in applications ranging from water treatment and drug delivery to environmental remediation and mobility control in oil recovery.

Influence of carboxymethyl cellulose on the stability, rheology, and curcumin bioaccessibility of high internal phase Pickering emulsions

Recently, there has been a focus on using biopolymer-based particles to stabilize high internal phase Pickering emulsions (HIPPEs) due to the notable advances in biocompatibility and biodegradability. In this work, the complex particles of peanut protein isolate and carboxymethyl cellulose (CMC) with various substitution degrees (DS; 0.7 and 0.9) and weight average molecular weights (Mw; 90, 250, and 700 kDa) were prepared and characterized as novel stabilizers. For the obtained four types of morphologically distinct particles, the complex particles formed by CMC (0.9 DS and 250 kDa) showed cluster structures with an average size of 1.271 μm, equally biphasic wettability with three-phase contact angles of 91.5°, and the highest diffusion rate at the oil-water interface. HIPPEs stabilized by these particles exhibited more elastic behavior due to the smaller tanδ and higher viscosity, as well as excellent thixotropic recovery properties and stability against heating, storage, and freeze-thawing. Furthermore, confocal laser scanning microscopy verified that these particles formed a dense interfacial layer around the oil droplets, which could resist flocculation and coalescence between oil droplets during in vitro digestion. The improved bioaccessibility of curcumin-loaded HIPPEs made these delivery systems potentially apply in functional foods.

Processable Pickering emulsion for composite cryogel with cellulose nanofibrils and nanochitin

Cryogels that are constructed with cellulose nanofibrils (CNF) are important as green materials for a wide range of applications. However, their utilization is limited by inherent hydrophilicity and insufficient mechanical properties. Herein, a processable CNF/nanochitin (NCh)-stabilized Pickering emulsion that contains polylactide (PLA) in the oil phase is developed to directly produce ternary composite cryogels via freeze-drying. The complexation of CNF with NCh promotes CNF adsorption at the surface of PLA droplets, resulting in formation of uniform Pickering PLA droplets. The CNF/NCh complex-stabilized PLA droplets are easy to be translated to the internal structure of the cryogels, exhibiting lightweight nature and possessing highly porous structure. The interconnected network and lamellar structure formed by the CNF/NCh complexes, associating with inclusion of PLA particles, improve the cryogel structure integrity upon post-processing and endow hydrophilic cryogel with water resistance. This study offers a straightforward and eco-friendly Pickering emulsion template on fabrication of the CNF-based composite cryogel with controllable microstructure and mechanical performance, broadening construction of nanocellulose-based composites.

Simulating the behavior of antioxidant to explore the mechanisms of oxidative stability in Pickering emulsion

This study explores effective strategies for bolstering emulsion oxidative stability via optimized interfacial distribution of varying hydrophobicity antioxidants (gallic acid, propyl gallate, octyl gallate) in zein nanoparticle (ZP) stabilized Pickering emulsions. Experimental and simulation methods revealed that antioxidant (AO) with higher hydrophobicity or loaded into ZP demonstrated stronger hydrogen bonding and van der Waals interactions with ZP. This increased interfacial loading of antioxidants resulted in improved oxidative stability in Pickering emulsions. The flow, distribution and orientation of AO, as revealed by dissipative dynamics simulations, highlighted the role of hydrophobic interactions during initial AO migration, influenced by varied alkyl chain lengths. Subsequent interface rearrangements arose from conservative force interactions between the AO's phenol hydroxyl ends and ZP. These findings inform effective interfacial engineering to optimize antioxidant efficiency, guiding practical applications in emulsion systems for improved oxidative stability.

Zein/sodium abietate complex stabilized pickering emulsion as a delivery system for controlled release of hydrophobic photosensitive pesticide

Inefficient use of pesticides and the consequent environmental problems have led to the development of low-cost, environment-friendly and efficient pesticide delivery systems. Pickering emulsions (PK) stabilized by zein are considered to have many application prospects in the delivery of pesticides. Herein, the function of zein was improved by non-covalent binding with sodium abietate (RA-Na). Tea tree oil (TTO) was used as the solvent for hydrophobic photosensitive pesticide, avermectin (AVM), and also as a component of the oil phase of emulsion. The emulsion AVM@PK was oil in water (O/W) type that had certain foliar affinity. Under the same conditions of UV irradiation, the AVM residual rate of AVM@PK system was 2.4 times that of commercial emulsion (EC), showing superior UV resistance. AVM@PK released AVM at a faster rate under acidic/ basic conditions in vitro than under neutral conditions, with a certain pH response. In vitro bioactivity tests showed that AVM@PK had good antibacterial activity and insecticidal activity equivalent to EC. This system is expected to be used to prevent some plant pests while also preventing or treating some bacterial diseases. It is a simple, environment-friendly, low-cost, effective, and practical strategy for pesticide delivery.

The Preparation of Curcumin-Loaded Pickering Emulsion Using Gelatin-Chitosan Colloidal Particles as Emulsifier for Possible Application as a Bio-Inspired Cosmetic Formulation.

In the field of preparing cosmetic formulations, recent advances recommend the usage of excipients derived from biocompatible materials. In this context, the present study aimed to prepare and characterize the curcumin-loaded Pickering emulsion for possible applications in cosmetic formulation. The coconut oil which is often the component of skin care formulations is used as the oily phase. Curcumin, which is well known for absorbing solar radiation, is expected to work synergistically with coconut oil towards improving the sun protection factor (SPF) of the formulation. Additionally, curcumin can also protect the intracellular components through its well-known antioxidant mechanisms. The Pickering emulsion of coconut oil into water was prepared using the composite colloidal particles derived from β-carboxymethyl chitosan (CMC) and Gelatin-A (GA) as the emulsifying agent. The reaction conditions in terms of the weight ratios of CMC and GA, the pH of the reaction medium, the oil volume fraction, and the homogenization speed were optimized to obtain the most stable Pickering emulsion. The obtained systems were physico-chemically characterized by dynamic light scattering, zeta potential, optical microscopy, and rheometric measurements. The final CMC-GA-stabilized emulsion demonstrated an oil droplet size of 100 µm and a SPFspectrophotometric (290-320 nm) value of 8.5 at a curcumin loading of 4 mg/mL. Additionally, the final formulation facilitated the uptake of curcumin into fibroblast (WI26) cells under in vitro conditions. Together, the investigation demonstrates a bio-inspired approach to prepare a curcumin-loaded green Pickering emulsion using biocompatible pharmaceutical grade excipients, which may find utility in cosmetic applications.

Comparative Study of the Performances of Octenyl Succinic Anhydride‐Modified Agriophyllum squarrosum and Quinoa Starches to Stabilize Pickering Emulsions

AbstractVery small granule starch is a good source for effective Pickering emulsion stabilizers. In this study, native Agriophyllum squarrosum (A. squarrosum) starch (N‐AS) and native quinoa starch (N‐QS) are modified by octenyl succinic anhydride (OSA), and the physicochemical as well as the emulsifying characteristics of two modified starches are evaluated. Fourier transform infrared spectroscopy (FTIR) shows that the esterification reactions between OSA and the two starches are successful, and the substitution effect of OSA‐modified A. squarrosum starch (OSA‐AS) is better than that of OSA‐modified quinoa starch (OSA‐QS). X‐ray diffraction (XRD) analysis shows that OSA modification does not alter the crystal type of the starch particles. OSA modification increases the particle size and hydrophobicity of both starches, and the particles of OSA‐AS are smaller than that of OSA‐QS, which corresponded to the fact that N‐AS possesses a smaller particle size compared to native N‐QS. OSA‐modified starches are arranged at the interface of oil–water to stabilize the emulsion. The OSA‐AS displays better performance of stabilizing emulsion than OSA‐QS. The Pickering emulsions formed by all OSA‐modified starch samples are mainly elastic gel‐like emulsions. In summary, OSA‐AS is more suitable for Pickering emulsion stabilizer than OSA‐QS.

Effective pickering emulsifiers based on submicron carboxymethyl cellulose/chitosan polymer particles

In this study, cross-linked carboxymethyl cellulose/chitosan submicron particles were employed to facilitate the stabilization of Pickering emulsion. The polymer particles were prepared using the polyelectrolyte self-assembly method in conjunction with isocyanide based multicomponent reactions and the characteristics were obtained using: nuclear magnetic resonance, Fourier-transform infrared spectroscopy and dynamic light scattering. Atomic force microscopy revealed the heterogeneous structure of the resulting submicron particles with domains of 20–30 nm in size. The average diameter was found to be in the range of 229–378 nm and they were found to be suitable for the fabrication of oil/water Pickering emulsion when proceeded via the homogenization method followed by sonication. The results obtained revealed that carboxymethyl cellulose/chitosan particles significantly stabilized the droplets at the oil/water interface. Even at low particle concentrations of 0.3 g/L (which is close to that of low molecular weight surfactants) stable Pickering emulsions have been obtained. Additionally, the resulting emulsions showed a high level of stability with regard to changes in pH, temperature and ionic strength. The natural alkaloid piperine was used as a model compound to load the resulting particles, which possessed encapsulation efficiency of 90.6±0.4%. Furthermore, the in vitro release profile of piperine from the Pickering emulsion revealed a much-controlled release in both acidic and neutral media as compared to the unformulated piperine. Additional findings in this work revealed important information on the application of carboxymethyl cellulose/chitosan submicron particles as Pickering stabilizers for creation of new delivery systems.

Improved stability and mechanical properties of citrus pectin-zein emulsion gels by double crosslinking with calcium and transglutaminase

The low water solubility of zein severely limits its industrial application. In this study, the emulsifying performance and stability of zein were improved by electrostatically compounding different ratios of citrus pectin (CP) with zein to obtain zein-CP composite particles (ZCPs). When the mass ratio of CP to zein was 1: 2 (C1Z2), the composite particles showed the smallest particle size, and the C1Z2 stabilized Pickering emulsion (C1Z2-PE) exhibited excellent physical and environmental stability. The ZCPs stabilized emulsions were further cross-linked by transglutaminase (TGase) and Ca2+, resulting in the formation of emulsion gels with increased mechanical properties. Macroscopic and microscopic morphology analysis demonstrated the successful preparation of the emulsion gels. Through the rheological study and texture analysis, it was observed that the double cross-linked emulsion gels exhibited a remarkable improvement in apparent viscosity and gel hardness. This research offers a new strategy and technical reference for the development of new gel-based products.

Enhanced printability of food-grade edible inks: Emulsions formulated with modified pea protein and sodium alginate

The 3D printing of foods has grown in interest recently due to its ability to create customized or personalized food products. This study focused on the creation of stable high internal phase Pickering emulsions (HIPPEs) for application as edible inks in 3D food printing. These concentrated oil-in-water emulsions were innovatively prepared using modified pea protein isolate (PPI) and sodium alginate (SA) complexes as stabilizers. Pea protein isolate was used in its commercial form (C-PPI) or in a high-pressure homogenized and ultrasonically modified form (HU-PPI). Four types of stabilizers were used to formulate the HIPPEs: C-PPI, HU-PPI, C-PPI-SA, and HU-PPI-SA. The particle size, microstructure, rheology, stability, and 3D printability of the resulting emulsions were characterized. HIPPEs formed using HU-PPI-SA complexes had the smallest particle diameters (<50 μm), as well as a more compact microstructure than those formed using the C-PPI-SA. Rheologically, the HU-PPI-SA stabilized HIPPEs had a higher storage modulus (500 Pa) and apparent shear viscosity (1000 mPa·s), which enhanced their 3D printability. Shapes printed with these emulsions maintained their structural integrity for up to 24 h, indicating the potential of HU-PPI-SA stabilized HIPPEs as edible inks for 3D food printing applications because of their enhanced stability, printability and rheological properties. This study provides new information that could facilitate the development of edible inks that combine good printability and nutritional value to achieve customized nutrition and efficient industrial food production.