This review describes advances in the preparation of food‐relevant double emulsions (DEs)
of the water‐in‐oil‐in‐water (W/O/W) and oil‐in‐water‐in‐oil (O/W/O) types with emphasis …

Pickering emulsions are emulsions that are stabilized by fine particles. They have been the
focus of considerable research in the past decade due to their properties such as high …

The use of single chemotherapeutic drug has shown some limitations in anti-tumor
treatment, such as development of drug resistance, high toxicity and limited regime of …

In this study, W/O micro-emulsions as primary emulsions and a complex of whey protein
concentrate (WPC) and pectin in the external aqueous phase were used to produce W/O/W …

Recent advances in food and nutrition sciences have highlighted the possibility of
modulating some specific physiological functions in the organism through food intake. The …

The present study illustrates a simple and practical way to produce an adequate delivery
system of bioactive compounds of saffron by protein-polysaccharide complex. Frist, crocin …

Double emulsions are very promising for various applications in pharmaceutics, cosmetics,
and food. Despite lots of published research, only a few products have successfully been …

Bioactives have shown excellent protective effect against chronic diseases such as cancer,
cardiovascular diseases and metabolic disorders. However, many of the bioactives like …

Mandarin peel pectin (MPP) emulsions were prepared with different oil phase loadings with
or without β-carotene, and their emulsifying characteristics, digestive properties and β …

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 …