New insights into water-in-oil-in-water (W/O/W) double emulsions: Properties, fabrication, instability mechanism, and food applications

Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends

Jie Xiao, Yunqi Li, Qingrong Huang · Trends in Food Science & Technology · 2016 · 560 citations

Agriculture, Chemical Engineering, Food Science +16

Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer

Claire Berton‐Carabin, Marie‐Hélène Ropers, Claude Génot · Comprehensive Reviews in Food Science and Food Safety · 2014 · 557 citations

Agriculture, Food Science, Food Chemistry +16

Formation and stability of emulsions using a natural small molecule surfactant: Quillaja saponin (Q-Naturale®)

Ying Yang, Martin E. Leser, Alexander Sher et al. · Food Hydrocolloids · 2012 · 369 citations

Engineering, Chemistry, Food Science +14

Co-delivery of hydrophobic curcumin and hydrophilic catechin by a water-in-oil-in-water double emulsion

N.P. Aditya, Sheetal Aditya, Han-Joo Yang et al. · Food Chemistry · 2014 · 332 citations

Pharmacy, Pharmaceutics, Pharmacology +16

Multicompartment Polymersomes from Double Emulsions

Ho Cheung Shum, Yuanjin Zhao, Shin‐Hyun Kim et al. · Angewandte Chemie International Edition · 2011 · 274 citations

Natural Sciences, Chemistry, Pharmaceutics +11