Influence of carrageenan on the preparation and stability of w/o/w double milk emulsions

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

G. Muschiolik, Eric Dickinson · Comprehensive Reviews in Food Science and Food Safety · 2017 · 380 citations

Agriculture, Biochemistry, Food Science +17

Multiple emulsions for food use

G. Muschiolik · Current Opinion in Colloid & Interface Science · 2007 · 367 citations

Agriculture, Food Science, Food Engineering +12

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

An attempt at preparing water-in-oil-in-water multiple-phase emulsions

Sachio MATSUMOTO, Yoshiko Kita, Daizo Yonezawa · Journal of Colloid and Interface Science · 1976 · 257 citations

Engineering, Chemical Engineering, Colloid Science +6

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