Recent Advances in the Formation, Stability, and Emerging Food Application of Water-in-Oil-in-Water Double Emulsion Carriers

Elaine, Elaine; Bhandari, Bhesh; Tan, Chin Ping; Nyam, Kar Lin

doi:10.1007/s11947-024-03350-y

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Food Bioprocess Technol

2024

DOI: 10.1007/s11947-024-03350-y

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Recent Advances in the Formation, Stability, and Emerging Food Application of Water-in-Oil-in-Water Double Emulsion Carriers

Elaine Elaine,

Bhesh Bhandari,

Chin Ping Tan

et al.

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Cited by 2 publications

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Recent Advances in the Formation, Stability, and Emerging Food Application of Water-in-Oil-in-Water Double Emulsion Carriers

Cited by 2 publications

References 107 publications

Improving Quality Characteristics of Whipped Cream Based on Novel Additives: A Review of Current Status, Challenges, and Strategies

Improving Quality Characteristics of Whipped Cream Based on Novel Additives: A Review of Current Status, Challenges, and Strategies

Imine-bond reinforced double interface in water-in-oil-in-water emulsions and application on Lactobacillus plantarum encapsulation

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