Edible particle-stabilized water-in-water emulsions: Stabilization mechanisms, particle types, interfacial design, and practical applications

Water-in-water emulsions are formed due to the thermodynamic incompatibility between their components, which leads to phase separation. Water-in-water emulsions have many advantages such as low cost, high quality, and sustainability. This review provides an overview of the formation and stabilization mechanisms of water-in-water emulsions. The stabilization of these emulsions and the factors influencing this process (e.g., particle type, particle concentration, particle charge, and aqueous two-phase concentration) are discussed. Different types of water-in-water emulsions are briefly described. In addition, a method for the structural design of water-in-water emulsions and related applications under various scenarios is presented. This review can serve as a research guide to aid in achieving a better understanding of the particle stabilization mechanisms of water-in-water emulsions.