Abstract Water-in-oil (W/O) high internal phase emulsions (HIPEs) were prepared using
polyglycerol polyricinoleate (PGPR) and polysaccharide blends consisting of konjac …

This study constructed a novel method to develop ultrastable water-in-oil high internal phase
emulsions (W/O HIPEs) by using polyglycerol polyricinoleate (PGPR) and NaCl …

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 …

The detailed investigation of food-grade emulsions, which possess considerable structural
and functional advantages, remains ongoing to enhance our understanding of these …

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 …

This paper reports the production of O/W high internal phase emulsions (HIPEs) using
protein-anionic polysaccharide Maillard conjugates. First, Maillard conjugates were …

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 …

A matured gum arabic,(Acacia (sen) SUPER GUM™) was investigated as an emulsifier to
aid in the stabilisation of water-in-oil-in-water (W/O/W) emulsions. Emulsions were …

This study aimed to develop an innovative water-in-oil (W/O) emulsion with soyasaponin
(Ssa) and polyglycerol polyricinoleate (PGPR) as emulsifiers. The effects of the oil/water …

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 …