Destabilization of a model O/W/O double emulsion: From bulk to interface-Reference-Cited by-同舟云学术

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Destabilization of a model O/W/O double emulsion: From bulk to interface

Published:2024-07 Issue: Volume:445 Page:138723
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhi Zijian^ORCID,Li Hao^ORCID,Geurs Indi^ORCID,Lewille Benny,Liu Rui,Van der Meeren Paul,Dewettinck Koen,van Bockstaele Filip

Publisher

Elsevier BV

Reference39 articles.

1. Sonication parameters for the preparation of biodegradable nanocapsules of controlled size by the double emulsion method;Bilati;Pharmaceutical Development Technology,2003

2. Particle-stabilized oil foams;Binks;Advances in Colloid and Interface Science,2021

3. Degradation of kinetically-stable o/w emulsions;Capek;Advances in Colloid and Interface Science,2004

4. Evaluation of Process Parameters in the O/W/O Multiple Emulsion Method for Flavor Encapsulation;Cho,2003

5. Recent developments of oleogel utilizations in bakery products;Demirkesen;Critical Reviews in Food Science and Nutrition,2020

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1. Green preparation of force-sensitive micro-capsules and their application in self-healing of cement sheath;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-11

2. Sulfonated cottonseed hydrolysates with adjustable amphiphilicity as environmental -Stress stable emulsifiers;Food Chemistry;2024-10

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

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