Pickering emulsions stabilized by soybean protein–based nanoparticles: A review of formulation, characterization, and food‐grade applications

Abstract Pickering emulsions (PEs) have attracted considerable interest as platforms for encapsulating and controlling the release of bioactive compounds. Recent studies emphasize the potential of soybean protein nanoparticles to improve PE‐based carriers, enhancing the stability and bioavailability of these compounds through unique self‐assembly behaviors. This review analyzes recent advancements in the use of soybean protein nanoparticle‐stabilized PEs as carriers for bioactive compounds. Various fabrication techniques, including physical, chemical, and biological methods, are explored. The effectiveness of soybean protein nanoparticles, both individually and in combination with polysaccharides or polyphenols, is evaluated, highlighting their roles in stabilizing PEs and enhancing functionality. Findings indicate that soybean protein nanoparticles are effective stabilizers for a wide range of PE structures, including oil‐in‐water, water‐in‐oil, high internal phase PEs, and Pickering emulgels. Fabrication methods, properties of Pickering particles, processing parameters, and formulations significantly influence the interfacial behavior, structure, and functionality of PEs. Fabrication methods, properties of Pickering particles, processing parameters, and formulations significantly influence the interfacial behavior, structure, and functionality of PEs. Additionally, innovative applications and future developments of soybean protein–based Pickering nanoparticles are discussed, emphasizing plant‐based substitutes and advanced materials. Despite extensive discussions on soybean protein–based PEs in various food forms, research into their techno‐functional properties and flavor mechanisms remains limited.