Formation and stabilization of multiple water-in-water-in-water (W/W/W) emulsions

Author:

Beldengrün Y.,Dallaris V.,Jaén C.,Protat R.,Miras J.,Calvo M.,García-Celma M.J.,Esquena J.

Funder

Ministry of Economy and Competitiveness

Marie Sklodowska Curie Initial Training Networks

Generalitat de Catalunya

Centro de Investigación Biomédica en Red de Bioingeniería, Biomateriales y Nanomedicina

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference62 articles.

1. formation of kinetically trapped gels in the maltodextrin—gelatin system;Alevisopoulos;Carbohydrate Research,1996

2. Ultrathin shell double emulsion templated giant unilamellar lipid vesicles with controlled microdomain formation;Arriaga;Small,2014

3. Water-in-Water emulsion gels stabilized by cellulose nanocrystals;Ayed;Langmuir,2018

4. Particles trapped at the droplet interface in water-in-water emulsions;Balakrishnan;Langmuir,2012

5. Ueber eine Eigentümlichkeit der löslichen stärke;Beijerinck;Zentralblatt für Bakteriol. Parasitenkd. und Infekt.,1896

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