Frontiers Enhancing the Formation and Stability of Oil-In-Water Emulsions Prepared by Microchannels Using Mixed Protein Emulsifiers

Performance of oil-in-water emulsions stabilized by different

Advances in the use of microgels as emulsion stabilisers and as a

Protein conformational changes at the oil/water-interface induced

Foods, Free Full-Text

Advances and Opportunities of Oil-in-Oil Emulsions

Improving emulsion formation, stability and performance using

IJMS, Free Full-Text

Design principles of oil‐in‐water emulsions with functionalized

Ultrasonic and homogenization: An overview of the preparation of

Full article: Emulsion system, demulsification and membrane

Improving emulsion formation, stability and performance using

Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems

Full article: Emulsion system, demulsification and membrane

Fucoxanthin-Loaded Oil-in-Water Emulsion-Based Delivery Systems