O/W emulsions stabilised by solid lipid particles: Understanding how the particles’ Pickering functionality can be retained post their dehydration and subsequent rehydration

Pickering particles have been extensively shown to hold an immense potential as emulsion stabilisers. Lipid-based particles in particular, are increasingly studied as edible Pickering structures. The aim of this work was to investigate whether specific formulation parameters that are key for the fabrication of lipid particles with a Pickering functionality can also impact upon the ability of these structures to withstand drying and subsequent...