Formulating effective and stable W/O emulsions - NYSCC
Full article: Recent progress in oil-in-water-in-oil (O/W/O) double emulsions
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Ultrastable Water-in-Oil High Internal Phase Emulsions Featuring Interfacial and Biphasic Network Stabilization
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Frontiers Enhancing the Formation and Stability of Oil-In-Water Emulsions Prepared by Microchannels Using Mixed Protein Emulsifiers
3. Location of the emulsifier at the oil/water interface in an O/W
Frontiers Enhancing the Formation and Stability of Oil-In-Water Emulsions Prepared by Microchannels Using Mixed Protein Emulsifiers
Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures - Li - 2020 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library
Water-in-Water Emulsions, Ultralow Interfacial Tension, and Biolubrication
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3. Location of the emulsifier at the oil/water interface in an O/W
Zeta Potential and Particle Size to Predict Emulsion Stability