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 …

There have been major advances in the development of edible colloidal delivery systems for
hydrophobic bioactives in recent years. However, there are still many challenges associated …

This book covers the formation, properties, characterization, and application of different
kinds of colloidal delivery systems that can be utilized within the food industry, including …

Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the
fundamentals of emulsion science and demonstrates how this knowledge can be applied to …

Particle-stabilized W1/O/W2 emulsion gels were fabricated using a two-step procedure:(i) a
W1/O emulsion was formed containing saccharose (for osmotic stress balance) and gelatin …

Double emulsions are highly structured fluids consisting of emulsion drops that contain
smaller droplets inside. Although double emulsions are potentially of commercial value …

Double emulsions of the water-in-oil-in-water (W/O/W) type have application in the
formulation of reduced-fat food products and as vehicles for encapsulation and delivery of …

The continued retreat of ice shelves on the Antarctic Peninsula has been widely attributed to
recent atmospheric warming, but there is little published work describing changes in glacier …

Double emulsions (DEs), known as emulsions of emulsions, are dispersion systems in
which the droplets of one dispersed liquid are further dispersed in another liquid, producing …

This study aimed to examine the effects of gelation on the stability and functionality of
soybean lipophilic protein (LP)-stabilized W/O/W emulsions by gelating the internal and …