Z-average droplet size of 20:80 W/O emulsions prepared with soybean oil with PRPG and water with either gelatin or sodium alginate, encapsulating MSKE. |
0.12-0.17 |
Tepsongkroh et al. (2015)Tepsongkroh, B., Harnsilawat, T., Maisuthisakul, P., & Chantrapornchai, W. (2015). Influence of polyglycerol polyricinoleate and biopolymers on physical properties and encapsulation efficiency of water-in-oil-in-water emulsions containing mango seed kernel extract. Journal of Dispersion Science and Technology, 36(8), 1126-1133. http://dx.doi.org/10.1080/01932691.2014.956116. http://dx.doi.org/10.1080/01932691.2014....
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D of 20:80 W/O emulsions prepared with medium chain triglycerides of caprylic/capric faty acids with PGPR, as O phase, and water, as W phase. |
0.14-0.19 |
Fraj et al. (2017)Fraj, J., Petrovic, L., Milinkovic, J., Katona, J., Bucko, S., & Spasojevic, L. (2017). Properties of water in oil emulsions (W/O) stabilized with mixtures of PGPR and polyglycerol fatty acid esters. Acta Periodica Technologica, 48(48), 95-107. http://dx.doi.org/10.2298/APT1748095F. http://dx.doi.org/10.2298/APT1748095F...
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D of 10:90 – 30:70 W/O emulsions prepared with medium chain triglycerides with CR-310, as O phase, and water, as W phase encapsulating açaí berry extract. |
0.13-0.20 |
Rabelo et al. (2018)Rabelo, C. A. S., Taarji, N., Khalid, N., Kobayashi, I., Nakajima, M., & Neves, M. A. (2018). Formulation and characterization of water-in-oil nanoemulsions loaded with açaí berry anthocyanins: insights of degradation kinetics and stability evaluation of anthocyanins and nanoemulsions. Food Research International, 106, 542-548. https://doi.org/10.1016/j.foodres.2018.01.017. https://doi.org/10.1016/j.foodres.2018.0...
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D4,3 of 25:75 W/O emulsions prepared with corn oil with PGPR as O phase, and water with glycerol as W phase, enscapsulating MPPE. |
0.38-0.84 |
Velderrain-Rodríguez et al. (2019)Velderrain-Rodríguez, G. R., Acevedo-Fani, A., González-Aguilar, G. A., & Martín-Belloso, O. (2019). Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions. Journal of Functional Foods, 56, 65-73. http://dx.doi.org/10.1016/j.jff.2019.02.045. http://dx.doi.org/10.1016/j.jff.2019.02....
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Dv,0.5 of 20:80 W/O emulsions prepared with Miglyol 812 with PGPR, as O phase, and ethanol/water, as W phase, encapsulating trans-Resveratrol. |
0.66 |
Matos et al. (2018)Matos, M., Gutiérrez, G., Martínez-Rey, L., Iglesias, O., & Pazos, C. (2018). Encapsulation of resveratrol using food-grade concentrated double emulsions: Emulsion characterization and rheological behaviour. Journal of Food Engineering, 226, 73-81. http://dx.doi.org/10.1016/j.jfoodeng.2018.01.007. http://dx.doi.org/10.1016/j.jfoodeng.201...
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Average droplet size of emulsions prepared with rapeseed oil with PGPR and DMG, and water with NaCl as W phase, measured by optical microscopy. |
~1 |
Dridi et al. (2016)Dridi, W., Essafi, W., Gargouri, M., Leal-Calderon, F., & Cansell, M. (2016). Influence of formulation on the oxidative stability of water-in-oil emulsions. Food Chemistry, 202, 205-211. http://dx.doi.org/10.1016/j.foodchem.2016.01.145. PMid:26920286. http://dx.doi.org/10.1016/j.foodchem.201...
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D4,3 of 30:70 W/O emulsion prepared with soybean oil and PGPR, as O phase, and water. |
1.2 |
Ushikubo & Cunha (2014)Ushikubo, F. Y., & Cunha, R. L. (2014). Stability mechanisms of liquid water-in-oil emulsions. Food Hydrocolloids, 34, 145-153. http://dx.doi.org/10.1016/j.foodhyd.2012.11.016. http://dx.doi.org/10.1016/j.foodhyd.2012...
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D3,2 of 10:90 W/O emulsion prepared with sunflower oil and PGPR, as O phase, and water without salt, as W phase. |
1.3-2.9 |
Márquez et al. (2010)Márquez, A. L., Medrano, A., Panizzolo, L. A., & Wagner, J. R. (2010). Effect of calcium salts and surfactant concentration on the stability of water-in-oil (W/O) emulsions prepared with polyglycerol polyricinoleate. Journal of Colloid and Interface Science, 341(1), 101-108. http://dx.doi.org/10.1016/j.jcis.2009.09.020. PMid:19822323. http://dx.doi.org/10.1016/j.jcis.2009.09...
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D of 80:20 W/O emulsions prepared with paraffin oil, ABIL EM 90 and bees wax, as O phase, and water, as W phase with Beta vulgaris extract, measured by optical microscopy. |
1.6 |
Huma et al. (2020)Huma, S., Khan, H. M. S., Sohail, M., Akhtar, N., Rasool, F., Majeed, F., & Daniyal, M. (2020). Development, in-vitro characterization and assessment of cosmetic potential of Beta vulgaris extract emulsion. Journal of Herbal Medicine, 23, 100372. http://dx.doi.org/10.1016/j.hermed.2020.100372. http://dx.doi.org/10.1016/j.hermed.2020....
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D3,2 of 75:25 W/O emulsion prepared with soybean oil and PGPR, as O phase, and water, as W phase, containing Gallic acid solution. |
2.0-3.5 |
Gomes et al. (2016)Gomes, A., Costa, A. L. R., de Assis Perrechil, F., & da Cunha, R. L. (2016). Role of the phases composition on the incorporation of gallic acid in O/Wand W/O emulsions. Journal of Food Engineering, 168, 205-214. http://dx.doi.org/10.1016/j.jfoodeng.2015.07.041. http://dx.doi.org/10.1016/j.jfoodeng.201...
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D3,2 of 75:25 W/O emulsion prepared with sunflower oil and PGPR, as O phase, and water, as W phase. |
2.1 |
Okuro et al. (2019)Okuro, P. K., Gomes, A., Costa, A. L. R., Adame, M. A., & Cunha, R. L. (2019). Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin. Food Research International, 122, 252-262. http://dx.doi.org/10.1016/j.foodres.2019.04.028. PMid:31229079. http://dx.doi.org/10.1016/j.foodres.2019...
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D of 10:90 W/O emulsions prepared with canola oil with GMS, as O phase, and water, as W phase, encapsulating green coffee extract. |
3.2-8.5 |
Rahpeyma & Sekhavatizadeh (2020)Rahpeyma, E., & Sekhavatizadeh, S. S. (2020). Effects of encapsulated green coffee extract and canola oil on liquid kashk quality. Foods and Raw Materials, 8(1), 40-51. http://dx.doi.org/10.21603/2308-4057-2020-1-40-51. http://dx.doi.org/10.21603/2308-4057-202...
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