Recent advances in the formation, stability, and emerging food application of water-in-oil-in-water double emulsion carriers
Double emulsion consists of two interfacial layers which can encapsulate both hydrophilic and lipophilic substances within a single carrier. Besides encapsulation, double emulsion has also been used to modify the sensorial properties of food products. However, at the same time, double emulsion is su...
| Main Authors: | , , , |
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| Format: | Article |
| Published: |
Springer
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/115040/ |