Abstract: As a renewable resource, cellulose has the advantages of wide source, environmental friendliness, biodegradability and biocompatibility. It is found that emulsions prepared with solid particles as stabilizers have higher stability than traditional surfactant-stabilized emulsions, and cellulose is an excellent stabilizer for Pickering emulsions due to its biocompatibility, wide source and environmental friendliness and has a broad prospect for application as a natural dietary fiber in the food field. In this article, the characteristics of Pickering emulsions stabilized by different kinds of cellulose and the different properties different treatments impart to nanocellulose-stabilized Pickering emulsions are reviewed. The recent applications of nanocellulose-based emulsions in the food field such as preparation of food-grade polymer materials, preparation of new low-calorie foods, delivery of bioactive substances and auxiliary digestion are described, which can provide a reference for broadening the application of cellulose-based Pickering emulsions.

Key words: cellulose; Pickering emulsion; stability; responsiveness; food field