Recent advances in microalgae protein-based Pickering particles: Fabrication strategies, stabilization mechanisms,...

Protein-based Pickering emulsifiers have attracted increasing attention in the food industry due to their remarkable interfacial properties and environmentally sustainability. Unlike conventional surfactants, these emulsifiers stabilize emulsions through surface-active colloidal particles rather than molecular surfactants. Among them, microalgae-derived proteins have recently emerged as highly functional and sustainable biomaterials for designing next-generation Pickering stabilizers. Significant progress has been achieved in elucidating their fabrication strategies and stabilization mechanisms. This review provides a comprehensive overview of the current state of knowledge, beginning with the fundamental mechanisms through which microalgae protein particles stabilize Pickering emulsions. It further summarizes the extraction, preparation, and modification approaches developed to enhance their performance. Finally, the review highlights their potential applications in the food sector, particularly with regard to the development of greener, safer, and more efficient emulsion systems. Moving forward, efforts to enhance fabrication efficiency and broaden the scope of application in food-related domains will be key directions for future research and industrial translation.