“…Control of the osmotic-pressure-driven water migration between the suspending (W 2 ) and the entrapped (W 1 ) aqueous phases of W 1 /O/W 2 emulsions is critical in various diverse fields such as the food industry (1), agricultural formulations (2), red blood substitutes (3,4), separation processes (5-7), cosmetics (8), pharmaceuticals (9)(10)(11), etc. Such water transport has been reported to be affected by the magnitude of the osmotic pressure gradients between phases W 1 and W 2 , the nature and concentrations of the surfactants used for the preparation of the emulsions, and the nature and viscosity of the oil phase (12)(13)(14)(15)(16)(17).…”