Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends
X Hong, Q Zhao, Y Liu, J Li - Critical reviews in food science and …, 2023 - Taylor & Francis
Owing to their promising application prospects, water-in-oil (W/O) emulsions have aroused
continuous attention in recent years. However, long-term stability of W/O emulsions remains …
continuous attention in recent years. However, long-term stability of W/O emulsions remains …
Review on the stability mechanism and application of water‐in‐oil emulsions encapsulating various additives
Abstract Water‐in‐oil (W/O) emulsions can be used to encapsulate and control the release
of bioactive compounds for nutrition fortification in fat‐based food products. However, long …
of bioactive compounds for nutrition fortification in fat‐based food products. However, long …
New insights into water-in-oil-in-water (W/O/W) double emulsions: Properties, fabrication, instability mechanism, and food applications
Background Nowadays people demand for healthy, convenient, and wholesome foods.
Double emulsions have attracted widespread attention in the food industry owing to their …
Double emulsions have attracted widespread attention in the food industry owing to their …
Recent progress in oil-in-water-in-oil (O/W/O) double emulsions
Abstract Oil-in-water-in-oil (O/W/O) double emulsions are recognized as an advanced
design route for oil structuring that shows promising applications in the pharmaceutical …
design route for oil structuring that shows promising applications in the pharmaceutical …
[HTML][HTML] Role of aqueous phase composition and hydrophilic emulsifier type on the stability of W/O/W emulsions
Abstract Double W 1/O/W 2 emulsions can act as fat substitutes in food matrices, although
synthetic emulsifiers are commonly used due to their inherent instability and susceptibility to …
synthetic emulsifiers are commonly used due to their inherent instability and susceptibility to …
Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin
Water-in-oil high internal phase emulsions (HIPEs) can provide interesting textures that
could be used to reduce trans-and/or saturated fat content in food products. On the other …
could be used to reduce trans-and/or saturated fat content in food products. On the other …
Sunflower waxes as natural structuring agents to improve the technological properties of water-in-oil (W/O) high internal phase emulsions (HIPEs)
High internal phase water-in-oil emulsions (W/O HIPEs) are promising fat replacers in food
systems. In this work, sunflower wax (SW) or hydrolyzed sunflower wax (SWH)(up to 2 …
systems. In this work, sunflower wax (SW) or hydrolyzed sunflower wax (SWH)(up to 2 …
Water-in-oleogel emulsions—From structure design to functionality
K Wijarnprecha, A de Vries, S Sonwai… - Frontiers in Sustainable …, 2021 - frontiersin.org
The development of water-in-oleogel (W/Og) emulsions is highlighted, with focus placed on
the key properties dictating the structuring ability of both the continuous oleogelled and …
the key properties dictating the structuring ability of both the continuous oleogelled and …
Protein-stabilized water-in-oil-in-water emulsions
E Dickinson, J Evison, RK Owusu… - Gums and Stabilisers for …, 1994 - cir.nii.ac.jp
抄録< jats: title> Abstract</jats: title>< jats: p> Multiple water-in-oil-in-water (W/0/WJ
emulsions are inherently less stable than ordinary oil-in-water (0/W) emulsions. In addition …
emulsions are inherently less stable than ordinary oil-in-water (0/W) emulsions. In addition …
Water-in-water (W/W) emulsions
J Esquena - Current Opinion in Colloid & Interface Science, 2016 - Elsevier
Abstract Water-in-water (W/W) emulsions are colloidal dispersions of an aqueous solution
into another aqueous phase. Such dispersions can be formed in mixtures of at least two …
into another aqueous phase. Such dispersions can be formed in mixtures of at least two …