Preparation and characterization of W/O/W double emulsions containing MgCl2-Reference-Cited by-同舟云学术

Preparation and characterization of W/O/W double emulsions containing MgCl2

Published:2017-06-14 Issue:3 Volume:39 Page:349-355
ISSN:0193-2691
Container-title:Journal of Dispersion Science and Technology
language:en
Short-container-title:Journal of Dispersion Science and Technology

Author:

Zhu Qiaomei¹,Feng Liping¹,Saito Masayoshi²,Yin Lijun¹

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China

2. Biological Resources and Post-Harvest Division, Japan International Research Center for Agricultural Sciences, Tsukuba, Ibaraki, Japan

Publisher

Informa UK Limited

Subject

Polymers and Plastics,Surfaces, Coatings and Films,Physical and Theoretical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/01932691.2017.1318076

Reference31 articles.

1. Reduced-fat white fresh cheese-like products obtained from W1/O/W2 multiple emulsions: Viscoelastic and high-resolution image analyses

2. Curcumin and catechin co-loaded water-in-oil-in-water emulsion and its beverage application

3. Release rate profiles of magnesium from multiple W/O/W emulsions

4. Structure–function relationships to guide rational design and fabrication of particulate food delivery systems

5. Release of markers from the inner water phase of W / O / W emulsions stabilized by silicone based polymeric surfactants

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Recent Progress, Application, and Quality Evaluation of Plant-Based Double Emulsions in Low-Fat Foods;Food and Bioprocess Technology;2024-08-21

2. Studies on the Properties and Stability Mechanism of Double Emulsion Gels Prepared by Heat-Induced Aggregates of Egg White Protein-Oligosaccharides Glycosylation Products;Foods;2024-06-10

3. The rheological properties and stability of gelled emulsions applying to κ-carrageenan and methyl cellulose as an animal fat replacement;Food Hydrocolloids;2023-03

4. Influence of different electrolytes and oils on the stability of W1/O/W2 double emulsion during storage and in vitro digestion;Food Science and Biotechnology;2023-02-27

5. Effect of electrolytes in the water phase on the stability of W1/O/W2 double emulsions;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2022-10