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 …

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 …

In this paper, six kinds of natural wax, including sunflower wax (SFX), rice bran wax (RBX),
carnauba Brazilian wax (CBX), beeswax (BWX), candelilla wax (CDX), and sugarcane wax …

Developing novel fats with zero trans and low saturated fatty acids represents a research
hotspot in the colloid field today. Herein, natural candelilla (Euphorbia cerifera) wax was …

High internal phase emulsions (HIPEs) show promising application in food and cosmetic
industries. In this work, diacylglycerol (DAG) was applied to fabricate water-in-oil (W/O) …

Emulsified biodiesel is a viable alternative to fossil diesel to reduce carbon footprint, oxides
of nitrogen (NO x) and soot emissions. However, widespread commercial utilization of …

This study investigated the effect of ultrasonic treatments on the properties and stability of
the water-in-oil (W/O) emulsion of Pulicaria jaubertii (PJ) extract. The study used different …

Emulsion gels have received significant interest in the food industry as functional colloids
due to their improved stability and encapsulated bioactive substances. Thus, in this study …

Abstract Flaxseed-derived diglyceride (DAG)-based Pickering emulsions were fabricated
using soy protein isolate (SPI) nanoparticles as stabilizer. The SPI nanoparticles were …

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