Comparative study of the stability of multiple emulsions containing a gelled or aqueous internal phase

Double Emulsions Stabilized by Food Biopolymers

Eric Dickinson · Food Biophysics · 2010 · 421 citations

Agriculture, Food Science, Food Chemistry +13

Orogenic Displacement of Protein from the Air/Water Interface by Competitive Adsorption

Alan R. Mackie, A. Patrick Gunning, Peter J. Wilde et al. · Journal of Colloid and Interface Science · 1999 · 352 citations

Natural Sciences, Biochemistry, Biophysics +13

Stability mechanisms of liquid water-in-oil emulsions

Fernanda Yumi Ushikubo, Rosiane Lopes Cunha · Food Hydrocolloids · 2012 · 296 citations

Engineering, Chemical Engineering, Colloid Science +11

Double emulsions stabilized with hybrids of natural polymers for entrapment and slow release of active matters

Axel Benichou, Abraham Aserin, Nissim Garti · Advances in Colloid and Interface Science · 2003 · 245 citations

Pharmacy, Chemical Engineering, Materials Science +17

Effect of calcium salts and surfactant concentration on the stability of water-in-oil (w/o) emulsions prepared with polyglycerol polyricinoleate

Andrs L. Mrquez, Alejandra Medrano, Luis Alberto Panizzolo et al. · Journal of Colloid and Interface Science · 2009 · 227 citations · Full text

Engineering, Chemical Engineering, Chemistry +14