Research progress of water-in-oil emulsion gelated with internal aqueous phase: gel factors, gel mechanism, application fields, and future direction of development
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
2. Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology, Jinan, China
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2161994
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5. Formulation of roselle extract water-in-oil nanoemulsion for controlled pulmonary delivery
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