Emulsions stabilized by solid particles are a specific type of emulsion in which solid or colloidal particles are used as emulsifiers; these particles adsorb, at oil-water interfaces more strongly than traditional surfactants. These emulsions are known as Pickering emulsions and represent a valid alternative to traditional one due to their improved stability, biological compatibility, low toxicity, and environmental friendliness. The properties of the solid particles, such as size, shape, polymorphism and wettability, have an important role in stabilising Pickering emulsions. Curcumin was chosen in this work for its interesting interfacial properties, which enable curcumin particles to act as a stabilizer in emulsions.