Magnesium, a vital mineral for the human body, should be encapsulated before addition into
foods to avoid the drawbacks related to chemical reactions. In this study, double emulsion …

Functional dairy food, yogurt, was produced by incorporating double emulsions
encapsulating magnesium chloride in their internal aqueous droplets. For that purpose …

Water-in-oil-in-water (W/O/W) emulsions were formulated based on rapeseed oil, olive oil,
olein and miglyol. Polyglycerol polyricinoleate and sodium caseinate were used as lipophilic …

This study has for the first time shown that complex food emulsifiers such as starch and
protein can be applied to produce stable w/o/w emulsions with the membrane emulsification …

The aim of present study is to design food-grade W/O/W double emulsions encapsulating
Mg2+ and investigate their stability and release properties. Prepared emulsions were …

In this study, it was aimed to prepare and characterize double (W 1/O/W 2) emulsions for
encapsulation of ferric chloride within the internal aqueous phase (W 1). The primary (W …

The aim of this research was to prepare water-in-oil (W/O) emulsions encapsulating different
concentrations of magnesium chloride (MgCl 2) and to investigate the effect of W/O …

Iron deficiency is a major global human health concern. Encapsulation of iron in functional
food products may help to solve this problem. However, iron is highly reactive and may …

Encapsulation techniques are generally used to preserve the volatile compounds of
essential oils. This study aimed to evaluate the influence of process variables on the …

Food grade Water-in-oil-in-water W/O/W double emulsions with high encapsulation
efficiency, controlled texture and triggered leakage are usually sought after in many food …