Abstract:This paper evaluated Pickering emulsion texture construction，assesses factors influencing stability，and discussed a variety of solid particles drived from bio-macromolecules and their mechanism of stabilizing Pickering emulsions.Bio-macromolecules are a good source of food grade solid particles owing to their low cell toxicity，easy degradability，bioavailability，and high utilization ratio.Proteins with hydrophilic and hydrophobic characteristics can adsorb onto oil/water（O/W）interfaces and lower interface free energy.Proteins also sterically prevent direct contact between phases at the interface，preventing droplets from coalescencing.Polysaccharides with potential as Pickering emulsion stabilizers include starch，chitosan，cellulose and their derivatives，from which solid particles can be prepared.Polysaccharides are relatively hydrophilic，and can be modified by linking some hydrophobic groups to achieve hydrophilic/hydrophobic balance at the phase interface.Polysaccharides possessing the correct charge characteristics can also stabilize emulsions through electrostatic repulsion.Synergistic interactions occur between proteins and low-molecular weight emulsifiers，polysaccharides and low-molecular weight emulsifiers，and proteins and polysaccharides under certain pH，ion strength，and temperature conditions.Complexes formed by different molecules can also be used as solid particles to stabilize Pickering emulsions.