The purpose of this study was to create water-in-oil (W/O) and water-in-oil-in-water (W/O/W)
emulsions containing gelled internal water droplets. Twenty weight percent W/O emulsions …

The objective of this study was to develop an oil in water (o/w) emulsion using modified oat
bran (MOB). Test emulsions containing 5% rapeseed oil were prepared by varying the …

Produced water (PW) is, by volume, the largest waste product of the oil-and gas-exploration
industry and contains pollutants such as hydrocarbons and heavy metals. To meet the …

The purpose of this study is to determine the potential of cellulose acetate membrane for
preparation of formulated water-in-oil-in-water (W/O/W) emulsions by repeated premix …

Water-in-oil emulsions, consisting of demineralized water dispersed in sunflower oil and
stabilized with polyglycerol polyricinoleate, have been prepared by using two emulsification …

Food emulsions play an important role in product development and formulation, as well as to
encapsulation of food additives. Conventional methods for emulsion production may present …

The potential of legume wastewater (LWW), which is an underappreciated functional legume
by-product, is explored as a sustainable emulsifier in bakery products. This research aims to …

The objective of this work was to study the effect of denaturation degree of WPI dispersions
used as surfactant on the microstructure, rheology, and physical stability of O/W emulsions …

Eco-friendly O/W emulsions were produced by membrane emulsification using nickel
membrane consisting of hexagonal arrays of cylindrical pores of 10 or 20 μm diameter and …

Layer by layer (LBL) and mixed emulsions are two well known techniques in which charged
proteins and polysaccharides are linked to each other via electrostatic interactions …