Recent progress in food‐grade double emulsions: Fabrication, stability, applications, and future trends
Abstract Compared with ordinary emulsions, the unique structures endow double emulsions with special functions, which makes them have broad prospects in delivering biologically active substances and replacing fats. In recent years, due to the instability of double emulsions, numerous experiments hav...
Main Authors: | Tian Luo, Zihao Wei |
---|---|
Format: | Article |
Language: | English |
Published: |
Wiley
2023-12-01
|
Series: | Food Frontiers |
Subjects: | |
Online Access: | https://doi.org/10.1002/fft2.276 |
Similar Items
-
An Overview of Food Emulsions: Description, Classification and Recent Potential Applications
by: Meltem Serdaroğlu, et al.
Published: (2015-03-01) -
Encapsulation of Pomegranate Peel Extract (<i>Punica granatum</i> L.) by Double Emulsions: Effect of the Encapsulation Method and Oil Phase
by: Leyla Sanhueza, et al.
Published: (2022-01-01) -
An Updated Comprehensive Overview of Different Food Applications of W<sub>1</sub>/O/W<sub>2</sub> and O<sub>1</sub>/W/O<sub>2</sub> Double Emulsions
by: Fatemeh Ghiasi, et al.
Published: (2024-02-01) -
Casein-Hydrolysate-Loaded W/O Emulsion Preparation as the Primary Emulsion of Double Emulsions: Effects of Varied Phase Fractions, Emulsifier Types, and Concentrations
by: Pelin Salum, et al.
Published: (2022-12-01) -
Recent Advances in Pickering Double Emulsions and Potential Applications in Functional Foods: A Perspective Paper
by: Junjia Zhang, et al.
Published: (2023-02-01)