Advances in food emulsions and foams: reflections on research in the neo-Pickering era

Current trends in the field of food emulsions and foams are outlined. Pickering stabilization of multiphase systems by biopolymer-based particles is a prominent area of ongoing research. This report focuses attention on two classes of dispersed systems where noteworthy recent advances have been reported: (i) bubbles and foams, and (ii) water-in-water emulsions.