Future prospects of high internal phase pickering emulsions stabilized by natural modified biopolymers as a potential fat substitute in meat products

•Increasing demand for healthier meat products has provoked the development of novel fat substitutes.•High internal phase Pickering emulsions could be viable option for fat replacement strategies.•Natural modified biopolymers are gaining popularity as pickering particles.•Ultrasonication, thermal treatment, pH shifting, and high-pressure homogenization could successfully fabricate nanoparticles.