Solid-in-oil-in-water emulsion
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
Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: a review - ScienceDirect
Physical and Oxidative Stability of Cod Liver Oil-in-Water Emulsions Stabilized with Whey Protein/K-Carrageenan Complexes
New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry
Rheological and structural characterization of carrageenan emulsion gels - ScienceDirect
PDF) Double emulsions (W/O/W emulsions): Encapsulation of Plant Biactives
Recent progress in food‐grade double emulsions: Fabrication, stability, applications, and future trends - Luo - 2023 - Food Frontiers - Wiley Online Library
Trends in food emulsion technology: Pickering, nano-, and double emulsions - ScienceDirect
Biocompatible oil-in-water-in-oil double emulsion stabilized synergistically by phytosterol/chitosan complex particle and gelatin - ScienceDirect
Second-step processing techniques used to prepare a W/O/W DE (a) and
Full article: Double emulsion oil-in water-in oil (O/W/O) stabilized by sodium caseinate and k-carrageenan
Viscosity of W/O/W emulsions (NaCN = 0.3 wt%) with different portions
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