Systems of the W/O/W type continue to be of growing interest to food scientists and technologists for two main reasons. First, there is the possibility of preparing a reduced-fat emulsion product by the replacement of a conventional oil-in-water emulsion by the equivalent W/O/W emulsion having a lower actual oil content but a similar in-mouth perceived texture. Second, there is the capability to encapsulate and protect a sensitive hydrophilic bioactive compound. However, it is always a bottleneck to obtain robust formulations using economically viable ingredients and processing operations. To improve its performance for practical applications in food production, efforts have been made to overcome the difficulties. Herein, we examined the im...
Numerous delivery systems are studied for lipophilic bioactive compounds, but much work is needed fo...
The food industry depends on using different additives, which increases the search for effective nat...
In this study we demonstrate that food-grade double emulsions can be successfully prepared using a h...
Systems of the W/O/W type continue to be of growing interest to food scientists and technologists fo...
There is increasing consumer demand for food products that are more natural, sustainable, and enviro...
AbstractThe potential of fat-crystal stabilised W1/O emulsions containing salt to be incorporated in...
<p>The use of double (w1/o/w2) emulsions, in which part of the oil is replaced by small water drople...
Oil-in-water-in-oil (O/W/O) double emulsions are recognized as an advanced design route for oil stru...
This work investigates the effect of fat crystal-stabilised interfaces on the transport of solutes b...
This work investigates the effect of fat crystal-stabilised interfaces on the transport of solutes b...
Background Considering the global rise of obesity and food-linked cardiovascular diseases, food ind...
Double emulsions with a hierarchical core-shell structure have great potential in various applicatio...
The objective of this research was to systematically study the effect of processing conditions on cr...
<p>In this study we demonstrate that food-grade double emulsions can be successfully prepared using ...
Water-in-oil-in-water (W/O/W) technology enables the development of an emulsion-based delivery syste...
Numerous delivery systems are studied for lipophilic bioactive compounds, but much work is needed fo...
The food industry depends on using different additives, which increases the search for effective nat...
In this study we demonstrate that food-grade double emulsions can be successfully prepared using a h...
Systems of the W/O/W type continue to be of growing interest to food scientists and technologists fo...
There is increasing consumer demand for food products that are more natural, sustainable, and enviro...
AbstractThe potential of fat-crystal stabilised W1/O emulsions containing salt to be incorporated in...
<p>The use of double (w1/o/w2) emulsions, in which part of the oil is replaced by small water drople...
Oil-in-water-in-oil (O/W/O) double emulsions are recognized as an advanced design route for oil stru...
This work investigates the effect of fat crystal-stabilised interfaces on the transport of solutes b...
This work investigates the effect of fat crystal-stabilised interfaces on the transport of solutes b...
Background Considering the global rise of obesity and food-linked cardiovascular diseases, food ind...
Double emulsions with a hierarchical core-shell structure have great potential in various applicatio...
The objective of this research was to systematically study the effect of processing conditions on cr...
<p>In this study we demonstrate that food-grade double emulsions can be successfully prepared using ...
Water-in-oil-in-water (W/O/W) technology enables the development of an emulsion-based delivery syste...
Numerous delivery systems are studied for lipophilic bioactive compounds, but much work is needed fo...
The food industry depends on using different additives, which increases the search for effective nat...
In this study we demonstrate that food-grade double emulsions can be successfully prepared using a h...