Fabrication and characterization of a palm-based W/O/W double emulsion for fat reduction applications by Gamze Hanbeyoglu-Akturk, Evren Demircan, Beraat Ozcelik

Subjects: “…Multiple emulsion…”
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Preparation of ovarian fluid (caviar sol) of sturgeons for the use as physiological and functional ingredients in new generation food products by I. M. Chebanov, V. E. Tarasov, I. A. Dubrovskaya, S. A. Kalmanovich

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Characteristics of multiple emulsions stabilized by myosin from bighead carp (Aristichthys nobilis) by Yuhe Ma, Jianxiong Hou, Yin Cao, Wuyin Weng, Linfan Shi, Zhongyang Ren

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Effects of Konjac Glucomannan and Whey Protein Complex on Stability and Slow Release Properties of Vitamin C W1/O/W2 Multiple Emulsion by Yinghao BI, Airong JIA, Miansong ZHANG, Xue LIU, Hongfang DU, Tingting CUI

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Construction and Characterization of a Multiple Emulsion System Stabilized by Dextran-Ferritin-Resveratrol Nanoparticles as a Potential Vehicle for Co-delivery of Hydrophilic and H... by GUO Yuanhao, WANG Yaxin, DONG Pengfei, LIN Kai, DU Pengya, CAO Jinling, CHENG Yanfen, CHENG Fei’er, YUN Shaojun, FENG Cuiping

Subjects: “…dextran; ferritin; multiple emulsions; bioactive substances; antioxidant activity…”
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