Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives - Zhu - 2019 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library
Fabrication and characterization of gel-in-oil-water (G/O/W) double emulsion stabilized by flaxseed gum/whey protein isolate complexes - ScienceDirect
Full article: Recent progress in oil-in-water-in-oil (O/W/O) double emulsions
Multiple Water-in-Oil-in-Water Emulsion Gels Based on Self-Assembled Saponin Fibrillar Network for Photosensitive Cargo Protection
Recent progress in food‐grade double emulsions: Fabrication, stability, applications, and future trends - Luo - 2023 - Food Frontiers - Wiley Online Library
Recent progress in food‐grade double emulsions: Fabrication, stability, applications, and future trends - Luo - 2023 - Food Frontiers - Wiley Online Library
Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: a review - ScienceDirect
Encapsulation of β-carotene in calcium alginate hydrogels templated by oil- in-water-in-oil (O/W/O) double emulsions - ScienceDirect
Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: a review - ScienceDirect
Full article: Functional and physical properties of oil-in-water emulsion based on sodium caseinate, beef rumen and sunflower oil and its effect on nutritional quality of forcemeat
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Oil-in-water emulsions stabilized by sodium caseinate: Influence of pH, high-pressure homogenization and locust bean gum addition - ScienceDirect
Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives - Zhu - 2019 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library