The destabilization of water-in-oil (W/O) emulsions greatly restricts their application.
Converting the inner water droplets into soft solid-like gelled particles is an appealing …

The inherent thermodynamic instability of water–oil–water (W/O/W) emulsions has
restrictions for their application in food systems. The objective of this study was to develop a …

In this study we tried to prepare stable water‐in‐oil‐in‐water (W/O/W) emulsions using
polyglycerol polyricinoleate (PGPR) as a hydrophobic emulsifier and whey protein isolate …

The aim of this study was to fabricate stable water-in-oil-in-water double emulsions with
gelled internal water phase (G/O/W emulsion). The polyglycerol polyricinoleate (PGPR) was …

The water-in-oil (W/O) emulsion with a medium aqueous phase may be limited in food and
cosmetics due to its poor stability and high cost. Herein, this work proposed a facile strategy …

In this work, we investigated the influence of the addition of flaxseed gum (FG)(0.1–0.5%,
w/w) and NaCl (0–0.6 M) on the stability of 10%(w/w) melted lard emulsions. The particle …

This work reported a strategy to improve the storage stability of W1/O/W2 double emulsions
with the combination of the gelled internal aqueous phase, crystallized lipid phase, and …

The food industry confronts an enormous challenge to develop stable margarine-type water-
in-vegetable oil (W/O) emulsion-based table spreads with reduced concentration of …

Abstract Water in Oil in Water (WOW) multiple emulsions have, for many years, been studied
in order to utilise their functionality in food and pharmaceuticals, for reduced fat formulation …

Abstract Water-in-oil-in-water (W/O/W) emulsions could be utilized for fat-reduced food
formulation and delivery of bioactive nutrients. However, due to thermodynamic instability, it …