Pickering emulsions, stabilized by solid particles at the oil/water interface, are brought into focus due to their long‐term stability additional functionality and higher safety. Cyclodextrins are enzymatic derivatives of starch which have a hydrophobic inside cavity and a hydrophilic outside surface. Cyclodextrins aggregate and form crystalline nanoparticles at the interface of oil/water by self‐assembly which adsorbs on the surface of oil droplets to maintain the long‐term stability of the emulsion during the emulsifying process. Moreover, Cyclodextrins can form amphiphilic complex supermolecules nanoparticles with lipophilic molecules and be utilized to prepare functional Pickering emulsions owing to the appropriate size, reasonable structure, human edible, and environmentally benign. The review compiles and assesses the properties of cyclodextrins and the latest advances on preparations, characterizations, mechanisms and applications of Pickering emulsions stabilized by cyclodextrin nanoparticles. The results will help to deeply understand the structure and function relationship and expand the application of Pickering emulsion in various fields.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.