Recent advances in the formation, stability, and emerging food application of water-in-oil-in-water double emulsion carriers

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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...

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Bibliographic Details
Main Authors:	Elaine, Elaine, Bhandari, Bhesh, Tan, Chin Ping, Nyam, Kar Lin
Format:	Article
Published:	Springer 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/115040/

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