W/O/W Multiple Emulsions as the Functional Component of Dairy Products

Preparation of oil-in-water nanoemulsions at large-scale using premix membrane emulsification and Shirasu Porous Glass (SPG) membranes

(2018) Océane Alliod et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Investigations on the relationship between interfacial and single droplet experiments to describe instability mechanisms in double emulsions

(2018) S.M. Neumann et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Double emulsions as potential fat replacers with gallic acid and quercetin nanoemulsions in the aqueous phases

(2018) Wladimir Silva et al.   FOOD CHEMISTRY

Double emulsion followed by complex coacervation as a promising method for protection of black raspberry anthocyanins

(2018) Rezvan Shaddel et al.   FOOD HYDROCOLLOIDS

In-pack sonication technique for edible emulsions: Understanding the impact of acacia gum and lecithin emulsifiers and ultrasound homogenization on salad dressing emulsions stability

(2018) Mohsen Gavahian et al.   FOOD HYDROCOLLOIDS

Water-in-oil-in-water emulsion obtained by glass microfluidic device for protection and heat-triggered release of natural pigments

(2018) Talita A. Comunian et al.   FOOD RESEARCH INTERNATIONAL

Tayloring W/O/W emulsion composition for effective encapsulation: The role of PGPR in water transfer-induced swelling

(2018) Viktorija Eisinaite et al.   FOOD RESEARCH INTERNATIONAL

Effect of outer water phase composition on oil droplet size and yield of (w 1 /o/w 2 ) double emulsions

(2018) A.K.L. Oppermann et al.   FOOD RESEARCH INTERNATIONAL

Utilisation of water-in-oil-water (W 1 /O/W 2 ) double emulsion in a set-type yogurt model for the delivery of probiotic Lactobacillus paracasei

(2018) Hani El Kadri et al.   FOOD RESEARCH INTERNATIONAL

Influence of carrageenan on the preparation and stability of w/o/w double milk emulsions

(2018) Iveta Klojdová et al.   INTERNATIONAL DAIRY JOURNAL

Increased thermal stability of anthocyanins at pH 4.0 by guar gum in aqueous dispersions and in double emulsions W/O/W

(2018) Daniele de Almeida Paula et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The formation of double emulsions in skim milk using minimal food-grade emulsifiers – A comparison between ultrasonic and high pressure homogenisation efficiencies

(2018) Thomas S.H. Leong et al.   JOURNAL OF FOOD ENGINEERING

Effect of polysaccharide emulsifiers on the fabrication of monodisperse oil-in-water emulsions using the microchannel emulsification method

(2018) Tai Boon Tan et al.   JOURNAL OF FOOD ENGINEERING

Determination of Formulation Conditions Allowing Double Emulsions Stabilized by PGPR and Sodium Caseinate to Be Used as Capsules

(2018) Maxime Nollet et al.   LANGMUIR

Encapsulation of vitamin C in a rebaudioside-sweetened model beverage using water in oil in water double emulsions

(2018) Najme Kheynoor et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Using WPC-inulin-fucoidan complexes for encapsulation of fish protein hydrolysate and fish oil in W 1 /O/W 2 emulsion: Characterization and nutritional quality

(2018) Aniseh Jamshidi et al.   FOOD RESEARCH INTERNATIONAL

The W/O/W emulsion containing FeSO4 in the different phases alters the hedonic thresholds in milk-based dessert

(2018) Andréa Alves Simiqueli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin: Effect of pectin concentration, pH, and ionic strength

(2017) Arima Diah Setiowati et al.   FOOD HYDROCOLLOIDS

Encapsulating role of β-cyclodextrin in formation of pickering water-in-oil-in-water (W 1 /O/W 2 ) double emulsions containing Lactobacillus dellbrueckii

(2017) Parisa Eslami et al.   FOOD HYDROCOLLOIDS

Preparation of water-in-oil-in-water emulsions by low frequency ultrasound using skim milk and sunflower oil

(2017) Thomas S.H. Leong et al.   FOOD HYDROCOLLOIDS

Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review

(2017) Jonathan J. O’Sullivan et al.   FOOD HYDROCOLLOIDS

Incorporation of water-in-oil-in-water (W 1 /O/W 2 ) double emulsion in a set-type yogurt model

(2017) Sofia Lalou et al.   FOOD RESEARCH INTERNATIONAL

Olive oil based edible W/O/W emulsions stability as affected by addition of some acylglycerides

(2017) Fernando Fernández-Martín et al.   JOURNAL OF FOOD ENGINEERING

The garlic ( A. sativum L. ) extracts food grade W 1 /O/W 2 emulsions prepared by homogenization and stirred cell membrane emulsification

(2017) Jelena D. Ilić et al.   JOURNAL OF FOOD ENGINEERING

Scale-down failed – Dissimilarities between high-pressure homogenizers of different scales due to failed mechanistic matching

(2017) Andreas Håkansson   JOURNAL OF FOOD ENGINEERING

Structure stability and crystallization behavior of water in oil in water (WOW) double emulsions during their characterization by differential scanning calorimetry (DSC)

(2017) Susanne Maria Neumann et al.   JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability

(2017) Essam Hebishy et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Multilayer emulsions stabilized by vegetable proteins and polysaccharides

(2016) César Burgos-Díaz et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Physical properties and release behaviour of caffeine multiple emulsions stabilised by binary or ternary biopolymer soluble complexes under acid, bile and yogurt storage conditions

(2016) Nancy Y. Hernández-Marín et al.   FOOD HYDROCOLLOIDS

Influence of internal water phase gelation on the shear- and osmotic sensitivity of W/O/W-type double emulsions

(2016) Mathieu Balcaen et al.   FOOD HYDROCOLLOIDS

S/O/W emulsions prepared with sugar beet pectin to enhance the viability of probiotic Lactobacillus salivarius NRRL B-30514

(2016) Yun Zhang et al.   FOOD HYDROCOLLOIDS

Gelation of carrageenan: Effects of sugars and polyols

(2016) Richard Stenner et al.   FOOD HYDROCOLLOIDS

Descriptive sensory profiling of double emulsions with gelled and non-gelled inner water phase

(2016) A.K.L. Oppermann et al.   FOOD RESEARCH INTERNATIONAL

Effect of molecular exchange on water droplet size analysis in W/O emulsions as determined by diffusion NMR

(2016) Lien Vermeir et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Preparation and characterization of W/O/W type double emulsion containing PGPR–lecithin mixture as lipophilic surfactant

(2016) Ozlem Yuce Altuntas et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Application of guar–xanthan gum mixture as a partial fat replacer in meat emulsions

(2016) Sajad A. Rather et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Controlled release of casein-derived peptides in the gastrointestinal environment by encapsulation in water-in-oil-in-water double emulsions

(2016) Hélène J. Giroux et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Water fluxes and encapsulation efficiency in double emulsions: impact of emulsification and osmotic pressure unbalance

(2016) Maxime Nollet et al.   Soft Matter

Effects of high-energy ultrasound on the functional properties of proteins

(2016) O.A. Higuera-Barraza et al.   ULTRASONICS SONOCHEMISTRY

Comparative assessment of the effect of ultrasound treatment on protein functionality pre- and post-emulsification

(2015) Jonathan O’Sullivan et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Naturally occurring protein-polysaccharide complexes from linseed (Linum usitatissimum) as bioemulsifiers

(2015) César Burgos-Díaz et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effects of milk protein-polysaccharide interactions on the stability of ice cream mix model systems

(2015) Jinju Cheng et al.   FOOD HYDROCOLLOIDS

Effect of gelation of inner dispersed phase on stability of (w1/o/w2) multiple emulsions

(2015) A.K.L. Oppermann et al.   FOOD HYDROCOLLOIDS

Effect of xanthan and guar gums on the formation and stability of soy soluble polysaccharide oil-in-water emulsions

(2015) Peter Chivero et al.   FOOD RESEARCH INTERNATIONAL

Production of food-grade multiple emulsions with high encapsulation yield using oscillating membrane emulsification

(2014) Goran T. Vladisavljević et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

The effect of ultrasound treatment on the structural, physical and emulsifying properties of dairy proteins

(2014) Jonathan O'Sullivan et al.   FOOD HYDROCOLLOIDS

Comparative study of the stability of multiple emulsions containing a gelled or aqueous internal phase

(2014) Natalia Perez-Moral et al.   FOOD HYDROCOLLOIDS

Evaluation of high-intensity ultrasonication for the inactivation of endospores of 3 bacillus species in nonfat milk

(2014) Som Nath Khanal et al.   JOURNAL OF DAIRY SCIENCE

Influence of Polyglycerol Polyricinoleate and Biopolymers on Physical Properties and Encapsulation Efficiency of Water-in-Oil-in-Water Emulsions Containing Mango Seed Kernel Extract

(2014) Benjarat Tepsongkroh et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Membrane emulsification technology: Twenty-five years of inventions and research through patent survey

(2014) Emma Piacentini et al.   JOURNAL OF MEMBRANE SCIENCE

Functional properties of ultrasonically generated flaxseed oil-dairy emulsions

(2014) Akalya Shanmugam et al.   ULTRASONICS SONOCHEMISTRY

Influence of the second emulsification step during production of W/O/W multiple emulsions: Comparison of different methods to determine encapsulation efficiency in W/O/W emulsions

(2013) Anna Schuch et al.   CANADIAN JOURNAL OF CHEMICAL ENGINEERING

Modelling strategies for emulsification in industrial practice

(2013) Jo J.M. Janssen et al.   CANADIAN JOURNAL OF CHEMICAL ENGINEERING

Production of W/O/W double emulsions. Part II: Influence of emulsification device on release of water by coalescence

(2013) Anna Schuch et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Emulsion stabilisation using polysaccharide–protein complexes

(2013) M. Evans et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems

(2013) S. Cofrades et al.   FOOD CHEMISTRY

Inactivation of thermoduric aerobic sporeformers in milk by ultrasonication

(2013) Som Nath Khanal et al.   FOOD CONTROL

Osmotically driven gelation in double emulsions

(2013) Mathieu Delample et al.   FOOD HYDROCOLLOIDS

Potential applications of multiple emulsions in the development of healthy and functional foods

(2013) Francisco Jiménez-Colmenero   FOOD RESEARCH INTERNATIONAL

Preparation of monodisperse calcium alginate microcapsules via internal gelation in microfluidic-generated double emulsions

(2013) Li Liu et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Stability of W/O Emulsions Encapsulating Polysaccharides

(2013) Andréa Zafimahova-Ratisbonne et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Effect of power ultrasound pre-treatment on the physical and functional properties of reconstituted milk protein concentrate

(2013) Sun Yanjun et al.   JOURNAL OF FOOD ENGINEERING

Advances in membrane emulsification. Part B: recent developments in modelling and scale-up approaches

(2013) Fotis Spyropoulos et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

High shear mixers: A review of typical applications and studies on power draw, flow pattern, energy dissipation and transfer properties

(2012) Jinli Zhang et al.   CHEMICAL ENGINEERING AND PROCESSING

Interactions at the interface between hydrophobic and hydrophilic emulsifiers: Polyglycerol polyricinoleate (PGPR) and milk proteins, studied by drop shape tensiometry

(2012) İbrahim Gülseren et al.   FOOD HYDROCOLLOIDS

Interactions between polyglycerol polyricinoleate (PGPR) and pectins at the oil–water interface and their influence on the stability of water-in-oil emulsions

(2012) İbrahim Gülseren et al.   FOOD HYDROCOLLOIDS

The effect of molecular weights on the survivability of casein-derived antioxidant peptides after the simulated gastrointestinal digestion

(2012) Min Chen et al.   Innovative Food Science & Emerging Technologies

Cheese fortification using water-in-oil-in-water double emulsions as carrier for water soluble nutrients

(2012) Hélène J. Giroux et al.   INTERNATIONAL DAIRY JOURNAL

Influence of Diffusive Transport on the Structural Evolution of W/O/W Emulsions

(2012) Herzi Sameh et al.   LANGMUIR

NMR on emulsions: characterisation of liquid dispersed systems

(2012) R. Bernewitz et al.   MAGNETIC RESONANCE IN CHEMISTRY

Stability of anthocyanins in high pressure homogenisation

(2011) Kerstin Frank et al.   FOOD CHEMISTRY

Polysaccharide–protein interactions in dairy matrices, control and design of structures

(2011) Milena Corredig et al.   FOOD HYDROCOLLOIDS

W/O/W emulsions with high internal droplet volume fraction

(2011) Fernando Leal-Calderon et al.   FOOD HYDROCOLLOIDS

Formulation of Labile Hydrophilic Ingredients in Multiple Emulsions: Influence of the Formulation's Composition on the Emulsion's Stability and on the Stability of Entrapped Bioactives

(2011) K. Frank et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Release of lipophilic molecules during in vitro digestion of soy protein-stabilized emulsions

(2011) Amir Malaki Nik et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Sonochemical reactors: Important design and scale up considerations with a special emphasis on heterogeneous systems

(2010) Parag R. Gogate et al.   CHEMICAL ENGINEERING JOURNAL

Double Emulsions Stabilized by Food Biopolymers

(2010) Eric Dickinson   Food Biophysics

Encapsulation of Resveratrol Using Water-in-Oil-in-Water Double Emulsions

(2010) Yacine Hemar et al.   Food Biophysics

RHEOLOGY OF DOUBLE (W/O/W) EMULSIONS PREPARED WITH SOYBEAN MILK AND FORTIFIED WITH CALCIUM

(2010) ANDRÉS L. MÁRQUEZ et al.   JOURNAL OF TEXTURE STUDIES

Water soluble inner aqueous phase markers as indicators of the encapsulation properties of water-in-oil-in-water emulsions stabilized with sodium caseinate

(2009) Jonathan O' Regan et al.   FOOD HYDROCOLLOIDS

Adsorption of Gum Arabic, Egg White Protein, and Their Mixtures at the Oil−Water Interface in Limonene Oil-in-Water Emulsions

(2009) Shashi R. Padala et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

MICROSTRUCTURAL AND RHEOLOGICAL PROPERTIES OF LOW-FAT STIRRED YOGHURTS MADE WITH SKIM MILK AND MULTIPLE EMULSIONS

(2009) C. LOBATO-CALLEROS et al.   JOURNAL OF TEXTURE STUDIES

Diffusion through colloidal shells under stress

(2009) J. Guery et al.   PHYSICAL REVIEW E

Structure–function relationships to guide rational design and fabrication of particulate food delivery systems

(2009) Uri Lesmes et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Food structures for nutrition, health and wellness

(2009) Stefan Palzer   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Minimising oil droplet size using ultrasonic emulsification

(2009) T.S.H. Leong et al.   ULTRASONICS SONOCHEMISTRY

Ultrasonic processing of dairy systems in large scale reactors

(2009) Bogdan Zisu et al.   ULTRASONICS SONOCHEMISTRY

A review of applications of cavitation in biochemical engineering/biotechnology

(2008) Parag R. Gogate et al.   BIOCHEMICAL ENGINEERING JOURNAL

pH-Dependent interaction between sodium caseinate and xanthan gum

(2008) Toshiro Kobori et al.   CARBOHYDRATE POLYMERS

Nano-emulsions: New applications and optimization of their preparation

(2008) J.M. Gutiérrez et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Mono- and multilayer covered drops as carriers

(2008) Dmitry O. Grigoriev et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Protection of Lactobacillus acidophilus from bile salts in a model intestinal juice by incorporation into the inner-water phase of a W/O/W emulsion

(2008) Motohiro Shima et al.   FOOD HYDROCOLLOIDS

Hydrocolloids as emulsifiers and emulsion stabilizers

(2008) Eric Dickinson   FOOD HYDROCOLLOIDS

Whey protein–carboxymethylcellulose interaction in solution and in oil-in-water emulsion systems. Effect on emulsion stability

(2008) T. Koupantsis et al.   FOOD HYDROCOLLOIDS

Complexation between milk proteins and polysaccharides via electrostatic interaction: principles and applications – a review

(2008) Aiqian Ye   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Preparation of emulsions and particles by membrane emulsification for the food processing industry

(2008) Catherine Charcosset   JOURNAL OF FOOD ENGINEERING

Three-Dimensional Molecular Mapping of a Multiple Emulsion by Means of CARS Microscopy

(2008) Tobias Meyer et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Aggregation of casein micelles and κ-carrageenan in reconstituted skim milk

(2007) S. Ji et al.   FOOD HYDROCOLLOIDS

Improving encapsulation efficiency and stability of water-in-oil-in-water emulsions using a modified gum arabic (Acacia (sen) SUPER GUM™)

(2007) Jiahong Su et al.   FOOD HYDROCOLLOIDS

Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties

(2007) Makoto Nakauma et al.   FOOD HYDROCOLLOIDS