Fabrication of ultrastable water-in-oil high internal phase emulsion as versatile delivery vehicle through synergetic stabilization

Investigating the Emulsifying Mechanism of Stereoisomeric Sugar Fatty Acyl Molecular Gelators

“…It was hypothesized that since water offers a nucleation surface for wax crystallization, water droplets could be stabilized by the interfacial wax particles along with the gelator fibers. The synergetic effect of the wax crystals/surfactant , and solid particles/surfactant is not uncommon in stabilizing complex emulsions. Because of melting point similarities, the cocrystallization of S8 and SFW created a cooperative synergetic effect and enhanced the emulgels stabilization.…”

Fabrication and Stability Improvement of Monoglyceride Oleogel/Polyglycerol Polyricinoleate-Stabilized W/O High Internal Phase Pickering Emulsions

“…However, the use of PGPR with high concentration in food products is often limited. To minimize reliance on PGPR and enhance the edibility and stability of W/O HIPEs, the food industry has explored the use of oleogelaters based on particle crystallization, including monoglyceride (MAG), diacylglycerol (DAG) and beeswax to address this challenge [ 12 , 13 ]. As a special emulsifier and oleogelator, MAG exhibits excellent ability in stabilizing oleogel-based W/O HIPEs by forming strong crystal networks with desirable structural properties.…”

“…In addition, hydrophilic colloids including gellan gum and carrageenan can be used as stabilizers and structural agents within the aqueous phase. The gelling and thickening properties of hydrocolloids can enhance water droplet anti-condensation, thereby increasing the strength of W/O emulsions [ 12 ]. In most reports of oleogel-stabilized emulsions, the formation of fat crystals was achieved by cooling the prepared emulsion, which may alter the natural crystalline properties of fat.…”

Bigels constructed from hybrid gelator systems: bulk phase-interface stability and 3D printing

“…17 In recent years, bigels have attracted much attention due to their unique thermal stability, viscoelastic properties, moisture retention, and controlled delivery properties. 18 With the rise of 3D food printing technology, bigels have been widely used for 3D printing inks because of their good rheological properties and mechanical properties. 10,19 Emulsion gel is a gel substance filled with emulsion droplets, which have unique functional properties due to its gel mesh structure and is widely used in food and pharmaceutical fields.…”