It was discovered a century ago, but has recently drawn significant research interests as templates in many fields due to the following advantages: (i) solid particles reduce the possibility of coalescence, bringing about higher stability to emulsions (ii) many solid particles can endow as-prepared materials useful characteristics such as conductivity, responsiveness, porosity, and so on (iii) some food-grade solid particles have lower toxicity, thus leading to higher safety for in vivo usage. Pickering emulsion ( Pickering, 1907) utilizes solid particles alone as stabilizers, which accumulate at the interface between two immiscible liquids (typically denoted as oil and water phase) and stabilize droplets against coalescence. It is commonly known that emulsions can be stabilized by small molecular emulsifiers and some macromolecules, yet some of them may cause allergy-like reactions and carcinogenicity. In this article, we give an overview of Pickering emulsions, focusing on some kinds of solid particles commonly serving as emulsifiers, three main types of products from Pickering emulsions, morphology of solid particles and as-prepared materials, as well as applications in different fields.Įmulsions are widely used in many different fields including pharmaceutics, drug delivery, cosmetics, food industry, and so on, especially after the advancement of methods for preparing various kinds of emulsions. Pickering emulsions can be applied in a wide range of fields, such as biomedicine, food, fine chemical synthesis, cosmetics, and so on, by properly tuning types and properties of solid emulsifiers. Besides, they are more biocompatible when solid particles employed are relatively safe in vivo. Substituting solid particles for traditional surfactants, Pickering emulsions are more stable against coalescence and can obtain many useful properties. Pickering emulsion, a kind of emulsion stabilized only by solid particles locating at oil–water interface, has been discovered a century ago, while being extensively studied in recent decades. 4Department of Neurology, Jinshan Hospital, Fudan University, Shanghai, China.3Zhiyuan College, Shanghai Jiao Tong University, Shanghai, China.2School of Pharmacy, Shanghai Jiao Tong University, Shanghai, China.1Department of Neurology, Xin Hua Hospital Affiliated to Shanghai Jiao Tong University School of Medicine, Shanghai, China.Yunqi Yang 1,2,3, Zhiwei Fang 2, Xuan Chen 2, Weiwang Zhang 2, Yangmei Xie 4, Yinghui Chen 4*, Zhenguo Liu 1* and Weien Yuan 2*

Pickering emulsion salt water