Preparation and characterization of W/O/W type double emulsion containing PGPR–lecithin mixture as lipophilic surfactant-Reference-Cited by-同舟云学术

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Preparation and characterization of W/O/W type double emulsion containing PGPR–lecithin mixture as lipophilic surfactant

Published:2016-04-20 Issue:4 Volume:38 Page:486-493
ISSN:0193-2691
Container-title:Journal of Dispersion Science and Technology
language:en
Short-container-title:Journal of Dispersion Science and Technology

Author:

Altuntas Ozlem Yuce¹,Sumnu Gulum¹,Sahin Serpil¹

Affiliation:

1. Middle East Technical University, Food Engineering Department, Ankara, Turkey

Funder

TUBITAK

Publisher

Informa UK Limited

Subject

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

Link

https://www.tandfonline.com/doi/pdf/10.1080/01932691.2016.1179121

Reference32 articles.

1. Osmotic swelling behavior of globules of W/O/W emulsion liquid membranes

2. Oral behaviour of food hydrocolloids and emulsions. Part 2. Taste and aroma release

3. Encapsulation of betalain into w/o/w double emulsion and release during in vitro intestinal lipid digestion

4. Effect of gelation of inner dispersed phase on stability of (w1/o/w2) multiple emulsions

5. Double emulsions stabilized with hybrids of natural polymers for entrapment and slow release of active matters

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2. Phosphatidylcholine-depleted lecithin as low-HLB emulsifier in double emulsions: A sensitivity analysis;Journal of Food Engineering;2024-11

3. Polyglycerol polyricinoleate and lecithin stabilized water in oil nanoemulsions for sugaring Beijing roast duck: Preparation, stability mechanisms and color improvement;Food Chemistry;2024-07

4. Optimizing Fucoidan Encapsulation in a W₁/O/W₂ Double Emulsion through an Ultrasound-Assisted Process and Response Surface Methodology;Industrial & Engineering Chemistry Research;2024-05-13

5. Preparation of PCL/lecithin/bacteriocin CAMT6 antimicrobial and antioxidant nanofiber films using emulsion electrospinning: Characteristics and application in chilled salmon preservation;Food Research International;2024-01

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