A new application with characterized oil-in-water-in-oil double emulsions: Gelatin-xanthan gum complexes for the edible oil industry

Formulation of concentrated oil-in-water-in-oil double emulsions for fragrance encapsulation

(2020) Margot Stasse et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Fabrication of porous polyimide hollow microspheres through O/W/O multiple emulsion

(2020) Jianqi Ji et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Preparation of porous microspherical adsorbent via pine pollen stabilized O1/W/O2 double emulsion for high-efficient removal of cationic dyes

(2020) Hui Yu et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Double emulsion oil-in water-in oil (O/W/O) stabilized by sodium caseinate and k-carrageenan

(2018) Tung Thanh Diep et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Stabilization of oil-in-water-in-oil (O 1 /W/O 2 ) Pickering double emulsions by soluble and insoluble whey protein concentrate-gum Arabic complexes used as inner and outer interfaces

(2018) A.G. Estrada-Fernández et al.   JOURNAL OF FOOD ENGINEERING

Fabrication, characterisation and stability of oil-in-water emulsions stabilised by solid lipid particles: the role of particle characteristics and emulsion microstructure upon Pickering functionality

(2017) I. Zafeiri et al.   Food & Function

Fabrication of magnetic porous microspheres via (O 1 /W)/O 2 double emulsion for fast removal of Cu 2+ and Pb 2+

(2016) Yongfeng Zhu et al.   Journal of the Taiwan Institute of Chemical Engineers

Double Emulsions: Emerging Delivery System for Plant Bioactives

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

Biopolymer-Based Structuring of Liquid Oil into Soft Solids and Oleogels Using Water-Continuous Emulsions as Templates

(2014) Ashok R. Patel et al.   LANGMUIR

Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field?

(2012) Eléonore Bouyer et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

A one-step process for oil-in-water-in-oil double emulsion formation using a single surfactant

(2012) Mamata Pradhan et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Coalescence in Double Emulsions

(2012) Martín Chávez-Páez et al.   LANGMUIR

Double Emulsions Stabilized by Food Biopolymers

(2010) Eric Dickinson   Food Biophysics

Preparation and Characterization of Water/Oil/Water Emulsions Stabilized by Polyglycerol Polyricinoleate and Whey Protein Isolate

(2010) Saehun Mun et al.   JOURNAL OF FOOD SCIENCE

Emulsion Design to Improve the Delivery of Functional Lipophilic Components

(2010) David Julian McClements   Annual Review of Food Science and Technology

Application of DSC for Emulsified System Characterization

(2008) C. Dalmazzone et al.   Oil & Gas Science and Technology-Revue d IFP Energies nouvelles

Formulating polymeric gels simulating soft cheeses’ texture

(2007) Lynn Li Yuet Hee et al.   FOOD HYDROCOLLOIDS