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

Encapsulation, protection, and release of hydrophilic active components: Potential and limitations of colloidal delivery systems

(2015) David Julian McClements   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Observations on the influence of different biopolymers on coalescence of inner water droplets in W/O/W (water-in-oil-in-water) double emulsions

(2015) A. Schuch et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

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

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

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

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

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

Differential scanning calorimetry (DSC) in multiple W/O/W emulsions

(2012) A. Schuch et al.   JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

Double Emulsions Stabilized by Food Biopolymers

(2010) Eric Dickinson   Food Biophysics