Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications

Comprehensive Reviews in Food Science and Food Safety

Volumn 16, Issue 3, 2017, Pages 532-555

  Muschiolik, Gerald ^a   Dickinson, Eric ^b  

^a Food Innovation Consultant   (Germany)

^b UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

emulsion stability; encapsulation efficiency; homogenization; multiple emulsions; osmotic gradient

Indexed keywords

EFFICIENCY; EMULSIFICATION; EMULSIONS; ENCAPSULATION; GELATION; HOMOGENIZATION METHOD; OSMOSIS; PHASE INTERFACES; STABILIZATION;

EMULSION STABILITY; ENCAPSULATION EFFICIENCY; LARGE SCALE PRODUCTIONS; MULTIPLE EMULSIONS; OIL WATER INTERFACES; OSMOTIC GRADIENTS; POLYGLYCEROL POLYRICINOLEATE; WATER-IN-OIL-IN-WATER;

OILS AND FATS;

EID: 85016260903     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12261     Document Type: Review

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