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

• 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/; https://link.springer.com/article/10.1007/s11947-024-03350-y?error=cookies_not_supported&code=a7015bc1-4a1b-46c1-a8b7-eed0f5e49dd7
• Institution: Universiti Putra Malaysia

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...