Recent Advances in the Formation, Stability, and Emerging Food Application of Water-in-Oil-in-Water Double Emulsion Carriers
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Springer Science and Business Media LLC
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https://link.springer.com/content/pdf/10.1007/s11947-024-03350-y.pdf
Reference108 articles.
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2. Balcaen, M., Steyls, J., Schoeppe, A., Nelis, V., & Van der Meeren, P. (2021). Phosphatidylcholine-depleted lecithin: A clean-label low-HLB emulsifier to replace PGPR in w/o and w/o/w emulsions. Journal of Colloid and Interface Science, 581, 836–846. https://doi.org/10.1016/j.jcis.2020.07.149
3. Barbosa, B. S. T., & Garcia-Rojas, E. E. (2022). Double emulsions as delivery systems for iron: Stability kinetics and improved bioaccessibility in infants and adults. Current Research in Food Science. https://doi.org/10.1016/j.crfs.2022.04.003
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5. Brower, K. K., Khariton, M., Suzuki, P. H., Still, C., Kim, G., Calhoun, S. G. K., et al. (2020). Double emulsion picoreactors for high-throughput single-cell encapsulation and phenotyping via FACS. Analytical Chemistry, 92(19), 13262–13270. https://doi.org/10.1021/ACS.ANALCHEM.0C02499/SUPPL_FILE/AC0C02499_SI_002.MOV
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