Progress in the application of lecithins in water-in-oil 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

Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability

Xiaonan Sui, Shuang Bi, Baokun Qi et al. · Food Hydrocolloids · 2016 · 338 citations

Agriculture, Biochemistry, Food Science +17

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

Update on vegetable lecithin and phospholipid technologies

Willem van Nieuwenhuyzen, Mabel C. Tomás · European Journal of Lipid Science and Technology · 2008 · 292 citations

Agriculture, Biochemistry, Food 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