Abstract: Water-in-water emulsions, which have a very low interfacial tension and a thick interfacial layer, are formed by two thermodynamically incompatible hydrophilic macromolecules in a certain proportion. It has been reported that the system cannot be stabilized by surfactants, but can avoid macroscopic phase separation by gelation of one or two phases. Recently, it has been found that the stability of water-in-water emulsions can be improved by the irreversible adsorption of solid particles at the interface based on the stabilization mechanism of oil-in-water Pickering emulsions. In this review, we summarize recent advances in research on the stabilization of water-in-water emulsions, and focus on the stability of Pickering emulsions stabilized by solid particles and its influential factors, as well as its applications in the food field. It is expected that this review will provide new ideas for food structure design based on the stabilization of water-in-water emulsions.

Key words: water-in-water emulsions; solid particles; Pickering emulsions; stabilization mechanism; interface adsorption