Preparation of Water‐in‐Oil‐in‐Water Multiple Emulsions with Potential Use in Food Industry

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

(2019) Iveta Klojdová et al.   CHEMICAL ENGINEERING & TECHNOLOGY

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

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

(2018) Iveta Klojdová et al.   INTERNATIONAL DAIRY JOURNAL

Colostrum immunoglobulins: Processing, preservation and application aspects

(2018) Sanket G. Borad et al.   INTERNATIONAL DAIRY JOURNAL

Double emulsions prepared by two–step emulsification: History, state-of-the-art and perspective

(2018) Shukai Ding et al.   JOURNAL OF CONTROLLED RELEASE

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

Standardized bovine colostrum derivative impedes development of type 1 diabetes in rodents

(2017) Ivana Nikolic et al.   IMMUNOBIOLOGY

Self-assembled carrageenan/protamine polyelectrolyte nanoplexes—Investigation of critical parameters governing their formation and characteristics

(2015) Maria Dul et al.   CARBOHYDRATE POLYMERS

Double Emulsions: Emerging Delivery System for Plant Bioactives

(2015) Heena Lamba et al.   Food and Bioprocess Technology

Double Emulsions Stabilized by Xanthan in the Absence of Hydrophilic Surfactant

(2015) Soumia Seddari et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

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

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

Development of Stable Water-in-Oil Emulsions Using Polyglycerol Polyricinoleate and Whey Protein Isolate and the Impact on the Quality of Bittern-Tofu

(2014) Qiaomei Zhu et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Oxidative stability of O/W and W/O/W emulsions: Effect of lipid composition and antioxidant polarity

(2012) Candelaria Poyato et al.   FOOD RESEARCH INTERNATIONAL

Stability of Anthocyanin-Rich W/O/W-Emulsions Designed for Intestinal Release in Gastrointestinal Environment

(2012) Kerstin Frank et al.   JOURNAL OF FOOD SCIENCE

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

Relationship between Functional Properties and Aggregation Changes of Whey Protein Induced by High Pressure Microfluidization

(2011) Cheng-Mei Liu et al.   JOURNAL OF FOOD SCIENCE

Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs

(2011) Zeynep Ozben Demirci et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Interactions between whey protein isolate and gum Arabic

(2010) Miri Klein et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

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

Effect of calcium salts and surfactant concentration on the stability of water-in-oil (w/o) emulsions prepared with polyglycerol polyricinoleate

(2009) Andrs L. Mrquez et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Analysis of denaturation of bovine IgG by heat and high pressure using an optical biosensor

(2008) Harvey E. Indyk et al.   INTERNATIONAL DAIRY JOURNAL