Stability and release mechanisms of double emulsions loaded with bioactive compounds; a critical review

Ultrasound-assisted preparation of double nano-emulsions loaded with glycyrrhizic acid in the internal aqueous phase and skim milk as the external aqueous phase

(2021) Nafiseh Maghamian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Novel nonequilibrium steady states in multiple emulsions

(2020) A. Tiribocchi et al.   PHYSICS OF FLUIDS

Development of W1/O/W2 emulsion with gallic acid in the internal aqueous phase

(2020) Cibéli Martins et al.   FOOD CHEMISTRY

Microencapsulation of catechin using water-in-oil-in-water (W1/O/W2) double emulsions: Study of release kinetics, rheological, and thermodynamic properties

(2020) Ahmed Snoussi et al.   JOURNAL OF MOLECULAR LIQUIDS

Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: A review

(2020) Morfo Zembyla et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Polyether-modified siloxane stabilized dispersion system on the physical stability and control release of double (W/O/W) emulsions

(2020) Chao Lin et al.   FOOD CHEMISTRY

Ultrasound-assisted formation of double emulsions stabilized by casein-whey protein mixtures

(2020) Mayumi Silva et al.   FOOD HYDROCOLLOIDS

Utilization of multilayer-technology to enhance encapsulation efficiency and osmotic gradient tolerance of iron-loaded W1/O/W2 emulsions: Saponin-chitosan coatings

(2020) Nattapong Prichapan et al.   FOOD HYDROCOLLOIDS

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

(2020) Turgay Cetinkaya et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

How do Different Types of Emulsifiers/Stabilizers Affect the In Vitro Intestinal Digestion of O/W Emulsions?

(2019) Jennifer Borreani et al.   Food Biophysics

Encapsulation of EGCG and esterified EGCG derivatives in double emulsions containing Whey Protein Isolate, Bacterial Cellulose and salt

(2019) Vasiliki Evageliou et al.   FOOD CHEMISTRY

Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions

(2019) Gustavo R. Velderrain-Rodríguez et al.   Journal of Functional Foods

Evaluation of the Release Kinetics of a Pharmacologically Active Substance from Model Intra-Articular Implants Replacing the Cruciate Ligaments of the Knee

(2019) Dorota Wojcik-Pastuszka et al.   Materials

Modeling of double emulsions using population balance equations

(2019) Behnam Khadem et al.   CHEMICAL ENGINEERING JOURNAL

Modeling droplets swelling and escape in double emulsions using population balance equations

(2019) Behnam Khadem et al.   CHEMICAL ENGINEERING JOURNAL

Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives

(2019) Qiaomei Zhu et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Protein-polysaccharide complex coated W/O/W emulsion as secondary microcapsule for hydrophilic arbutin and hydrophobic coumaric acid

(2019) Hao Huang et al.   FOOD CHEMISTRY

Development and characterization of double emulsion to encapsulate iron

(2019) Hulya Ilyasoglu Buyukkestelli et al.   JOURNAL OF FOOD ENGINEERING

Lactobacillus acidophilus loaded pickering double emulsion with enhanced viability and colon-adhesion efficiency

(2019) Ling Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physical stability, microstructure and micro-rheological properties of water-in-oil-in-water (W/O/W) emulsions stabilized by porcine gelatin

(2018) Qiaomei Zhu et al.   FOOD CHEMISTRY

Synergetic interfacial adsorption of protein and low-molecular-weight emulsifiers in aerated emulsions

(2018) Jiang Jiang et al.   FOOD HYDROCOLLOIDS

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

Coencapsulation of (−)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility

(2018) Xing Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Modelling mass diffusion for a multi-layer sphere immersed in a semi-infinite medium: application to drug delivery

(2018) Elliot J. Carr et al.   MATHEMATICAL BIOSCIENCES

A Comprehensive Review on Emulsions and Emulsion Stability in Chemical and Energy Industries

(2018) Fatemeh Goodarzi et al.   CANADIAN JOURNAL OF CHEMICAL ENGINEERING

Experimental study of quercetin microencapsulation using water-in-oil-in-water (W1/O/W2) double emulsion

(2018) Moncef Chouaibi et al.   JOURNAL OF MOLECULAR LIQUIDS

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

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

Fabrication of double W1/O/W2 nano-emulsions loaded with oleuropein in the internal phase (W1) and evaluation of their release rate

(2018) Pouria Gharehbeglou et al.   FOOD HYDROCOLLOIDS

Preparation of a multiple emulsion based on pectin-whey protein complex for encapsulation of saffron extract nanodroplets

(2017) Afshin Faridi Esfanjani et al.   FOOD CHEMISTRY

Double emulsion derived from kafirin nanoparticles stabilized Pickering emulsion: Fabrication, microstructure, stability and in vitro digestion profile

(2017) Jie Xiao et al.   FOOD HYDROCOLLOIDS

Rheological and release properties of double nano-emulsions containing crocin prepared with Angum gum, Arabic gum and whey protein

(2017) Mohammad-Amin Mehrnia et al.   FOOD HYDROCOLLOIDS

Food-grade double emulsions as effective fat replacers in meat systems

(2017) Viktorija Eisinaite et al.   JOURNAL OF FOOD ENGINEERING

Ball-milling changed the physicochemical properties of SPI and its cold-set gels

(2017) Bohui Liu et al.   JOURNAL OF FOOD ENGINEERING

Microfluidic Production of Multiple Emulsions

(2017) Goran Vladisavljević et al.   Micromachines

Vitamin D3 and phytosterols affect the properties of polyglycerol polyricinoleate (PGPR) and protein interfaces

(2016) Jonathan Andrade et al.   FOOD HYDROCOLLOIDS

Encapsulation properties, release behavior and physicochemical characteristics of water-in-oil-in-water (W/O/W) emulsion stabilized with pectin–pea protein isolate conjugate and Tween 80

(2016) Sahar Tamnak et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles

(2016) Ya-Qiong Hu et al.   FOOD HYDROCOLLOIDS

Nano-encapsulation of olive leaf phenolic compounds through WPC–pectin complexes and evaluating their release rate

(2016) Adeleh Mohammadi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Optimization of folic acid nano-emulsification and encapsulation by maltodextrin-whey protein double emulsions

(2016) Elham Assadpour et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The effects of emulsifier type, phase ratio, and homogenization methods on stability of the double emulsion

(2016) Merve Yildirim et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

One-step production of multiple emulsions: microfluidic, polymer-stabilized and particle-stabilized approaches

(2016) Paul S. Clegg et al.   Soft Matter

A Dewetting Model for Double-Emulsion Droplets

(2016) Zhanxiao Kang et al.   Micromachines

Double Emulsions: Emerging Delivery System for Plant Bioactives

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

Decoupling of Mass Transport Mechanisms in the Stagewise Swelling of Multiple Emulsions

(2015) Jana Bahtz et al.   LANGMUIR

Encapsulation of betalain into w/o/w double emulsion and release during in vitro intestinal lipid digestion

(2015) Mika Kaimainen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study of mean diameter and drop size distribution of emulsion drops in a modified rotating disc contactor for an emulsion liquid membrane system

(2015) Lelin Zeng et al.   RSC Advances

Monodisperse W/O/W emulsions encapsulating l-ascorbic acid: Insights on their formulation using microchannel emulsification and stability studies

(2014) Nauman Khalid et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Stability of oil-in-water macro-emulsion with anionic surfactant: Effect of electrolytes and temperature

(2013) Partha Kundu et al.   CHEMICAL ENGINEERING SCIENCE

Influence of the inner droplet fraction on the release rate profiles from multiple W/O/W emulsions

(2013) Sameh Herzi et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

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

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

Production of W/O/W (water-in-oil-in-water) multiple emulsions: droplet breakup and release of water

(2013) Anna Schuch et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

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

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

Image Charge Effects on the Formation of Pickering Emulsions

(2012) Hongzhi Wang et al.   Journal of Physical Chemistry Letters

Coalescence in Double Emulsions

(2012) Martín Chávez-Páez et al.   LANGMUIR

Lipid and water crystallization in protein-stabilised oil-in-water emulsions

(2011) Leonardo Cornacchia et al.   FOOD HYDROCOLLOIDS

Stability and release properties of double emulsions for food applications

(2011) Lanny Sapei et al.   FOOD HYDROCOLLOIDS

Mathematical modeling of simultaneous drug release and in vivo absorption

(2011) Mario Grassi et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Evolution of water-in-oil emulsions stabilized with solid particles

(2010) Audrey Drelich et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

PFG-NMR on W1/O/W2-emulsions: Evidence for molecular exchange between water phases

(2010) Xiangzhen Guan et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Double Emulsions Stabilized by Food Biopolymers

(2010) Eric Dickinson   Food Biophysics

Influence of hydrophilic surfactants on the properties of multiple W/O/W emulsions

(2009) T. Schmidts et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Monitoring air/liquid partition of mastic gum oil volatiles in model alcoholic beverage emulsions: Effect of emulsion composition and oil droplet size

(2008) Adamantini Paraskevopoulou et al.   FOOD HYDROCOLLOIDS

Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion

(2007) Hamed Mirhosseini et al.   FOOD HYDROCOLLOIDS