  Pickering emulsions have been widely studied due to their good stability and
potential applications. Nanocellulose including cellulose nanocrystals (CNCs),
cellulose nanofibrils (CNFs), and bacterial cellulose nanofibrils (BCNFs) has
emerged as sustainable stabilizers/emulsifiers in food-related Pickering
emulsions due to their favorable properties such as renewability, low toxicity,
amphiphilicity, biocompatibility, and high aspect ratio. Nanocellulose can be
widely obtained from different sources and extraction methods and can
effectively stabilize Pickering emulsions via the irreversible adsorption onto
oil-water interface. The synergistic effects of nanocellulose and other
substances can further enhance the interfacial networks. The
nanocellulose-based Pickering emulsions have potential food-related
applications in delivery systems, food packaging materials, and fat
substitutes. In this review, we highlight key fundamental work and recent
reports on nanocellulose-based Pickering emulsion systems. The sources and
extraction of nanocellulose and the fabrication of nanocellulose-based
Pickering emulsions are briefly summarized. Furthermore, the synergistic
stability and food-related applications of nanocellulose-stabilized Pickering
emulsions are spotlighted.
