Laser‐Induced Nanodroplet Injection and Reconfigurable Double Emulsions with Designed Inner Structures
Sign Up to like & getrecommendations! Published in 2019 at "Advanced Science"
DOI: 10.1002/advs.201900785
Abstract: Abstract Microfabrication of complex double emulsion droplets with controlled substructures, which resemble biological cells, is an important but a highly challenging subject. Here, a new approach is proposed based on laser‐induced injection of water nanodroplets… read more here.
Keywords: double emulsions; nanodroplet injection; induced nanodroplet; injection ... See more keywords
Effect of black chokeberry pomace extract incorporation on the physical and oxidative stability of water-in-oil-in-water emulsion.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11099
Abstract: BACKGROUND Despite the obvious benefits of double emulsions in reducing fat content by replacing it with the water phase, their physical and oxidative stability remains a major concern. The objective of this study was to… read more here.
Keywords: double emulsions; oxidative stability; water; physical oxidative ... See more keywords
Selectively Permeable Double Emulsions.
Sign Up to like & getrecommendations! Published in 2019 at "Small"
DOI: 10.1002/smll.201903054
Abstract: Natural organisms are made of different types of microcompartments, many of which are enclosed by cell membranes. For these organisms to display a proper function, the microcompartments must be selectively permeable. For example, cell membranes… read more here.
Keywords: selectively permeable; double emulsions; permeable double; picoliter sized ... See more keywords
A simple method for the formation of water-in-oil-in-water (W/O/W) double emulsions
Sign Up to like & getrecommendations! Published in 2017 at "Microfluidics and Nanofluidics"
DOI: 10.1007/s10404-016-1845-8
Abstract: Abstract A simple, low-cost and reliable method for the formation of double emulsions is proposed and demonstrated experimentally. The formation process consists of two steps: (1) the formation of water-in-oil droplets at a co-flowing structure… read more here.
Keywords: water; double emulsions; formation water; water oil ... See more keywords
Structure and stability of W1/O/W2 emulsions as influenced by WPC and NaCl in inner aqueous phase
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04383-9
Abstract: Effect of WPC and NaCl in internal aqueous phase (W1) of W1/O/W2 type double emulsions was studied. Pre-emulsion and final emulsion were prepared using microfluidizer and Ultra-Turrax high shear mixer, respectively. The emulsions prepared using… read more here.
Keywords: double emulsions; aqueous phase; wpc nacl; stability ... See more keywords
Fat crystallization and melting in W/O/W double emulsions: Comparison between bulk and emulsified state
Sign Up to like & getrecommendations! Published in 2019 at "Colloids and Surfaces A: Physicochemical and Engineering Aspects"
DOI: 10.1016/j.colsurfa.2019.01.019
Abstract: Abstract Water-in-oil-in-water (W/O/W) technology enables the development of an emulsion-based delivery system for functional food applications. The functionality of this system depends on the oil barrier of the double emulsion, whereby the fat matrix properties… read more here.
Keywords: emulsions comparison; fat crystallization; crystallization melting; melting double ... See more keywords
Double emulsions as potential fat replacers with gallic acid and quercetin nanoemulsions in the aqueous phases.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.01.128
Abstract: The development of fat replacers to obtain healthier/functional foods is a constant challenge. With this aim, double emulsions (DE) with a blend of olive, linseed and fish oils as oil phase were developed. To prevent… read more here.
Keywords: double emulsions; emulsions potential; gallic acid; acid quercetin ... See more keywords
Fabrication and characterization of double (W1/O/W2) emulsions loaded with bioactive peptide/polysaccharide complexes in the internal water (W1) phase for controllable release of bioactive peptide.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128619
Abstract: The objective of this study was to develop food-grade double emulsions containing bioactive peptide (BP)/polysaccharide (P) complexes and to investigate their thermal stability (e.g., BP release) at different temperatures. The BP/P complexes were formed via… read more here.
Keywords: double emulsions; phase; peptide polysaccharide; bioactive peptide ... See more keywords
Stabilization of oil-in-water-in-oil (O1/W/O2) Pickering double emulsions by soluble and insoluble whey protein concentrate-gum Arabic complexes used as inner and outer interfaces
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2017.10.006
Abstract: Abstract Soluble (SC) and insoluble (IC) complexes were obtained from interacting whey protein concentrate-gum Arabic, at pH of 4.0, using biopolymer mass ratios of 2:1 and 3:1, respectively. Particles (SPT) were produced from IC and… read more here.
Keywords: double emulsions; soluble insoluble; protein concentrate; whey protein ... See more keywords
Encapsulation of resveratrol using food-grade concentrated double emulsions: Emulsion characterization and rheological behaviour
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2018.01.007
Abstract: Abstract The aim of this work was to prepare concentrated water-in-oil-in-water (W1/O/W2) double emulsions to entrap resveratrol (RSV) with high encapsulation efficiency, good stability, and appropriate rheological behaviour. W1/O was formulated with an ethanol/water RSV… read more here.
Keywords: double emulsions; concentrated double; rheological behaviour; food ... See more keywords
Double emulsions fortified with plant and milk proteins as fat replacers in cheese
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2020.110229
Abstract: Abstract The aim of this work is to investigate the possibility of producing low-fat cheddar cheeses using double emulsions, enriched with milk or vegetable proteins. Primary w/o emulsions were produced by dissolving various proteins as… read more here.
Keywords: milk; double emulsions; emulsions fortified; fortified plant ... See more keywords