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1. Full Text Egg white powder‐stabilised multiple (water‐in‐olive oil‐in‐water) emulsions as beef fat replacers in model system meat emulsions
by Öztürk, Burcu and Urgu, Müge and Serdaroğlu, Meltem
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 05/2017, Volume 97, Issue 7, pp. 2075 - 2083
BACKGROUND Today, multiple emulsions are believed to have a considerable application potential in food industry. We aimed to investigate physical, chemical and... 
double emulsion | olive oil | beef | egg white powder | multiple emulsion | model system meat emulsion | Model system meat emulsion | Beef | Olive oil | Multiple emulsion | Double emulsion | Egg white powder | CARRAGEENAN | RHEOLOGICAL PROPERTIES | QUALITY | SKIM MILK | W-1/O/W-2 EMULSIONS | FOOD SCIENCE & TECHNOLOGY | TEXTURAL PROPERTIES | CHEESE-LIKE PRODUCTS | IMPACT | AGRICULTURE, MULTIDISCIPLINARY | FUNCTIONAL FOODS | OXIDATIVE STABILITY | CHEMISTRY, APPLIED | Emulsions - chemistry | Color | Fatty Acids - analysis | Powders - chemistry | Animals | Cattle | Models, Biological | Olive Oil - chemistry | Water - chemistry | Egg White - chemistry | Meat Products - analysis | Food Handling | Fat Substitutes - chemistry | Chemical industry | Herbicides | Pesticides industry | Analysis | Fatty acids | Eggs | Meat processing | Oils & fats | Meat | Emulsions | Surface layer | Egg white | Texture
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2. Full Text Structured emulsions
by Leal-Calderon, F and Thivilliers, F and Schmitt, V
Current Opinion in Colloid & Interface Science, ISSN 1359-0294, 2007, Volume 12, Issue 4, pp. 206 - 212
Recent investigations have allowed a better understanding of interdroplets interactions, of the impact of protein–polysaccharide interactions on emulsion... 
Proteins | Polysaccharides | Stability | Food emulsions | Structure | polysaccharides | PARTIAL COALESCENCE | PROTEIN-STABILIZED EMULSIONS | WHEY-PROTEIN | CHEMISTRY, PHYSICAL | CONCENTRATED EMULSIONS | SODIUM CASEINATE | structure | proteins | TEMPERATURE CYCLING STABILITY | MULTIPLE EMULSIONS | MICROCHANNEL EMULSIFICATION | food emulsions | stability | IN-WATER EMULSIONS | Soft Condensed Matter | Condensed Matter | Physics
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3. Full Text Designer emulsions using microfluidics
by Shah, Rhutesh K and Shum, Ho Cheung and Rowat, Amy C and Lee, Daeyeon and Agresti, Jeremy J and Utada, Andrew S and Chu, Liang-Yin and Kim, Jin-Woong and Fernandez-Nieves, Alberto and Martinez, Carlos J and Weitz, David A
Materials Today, ISSN 1369-7021, 04/2008, Volume 11, Issue 4, pp. 18 - 27
We describe new developments for the controlled fabrication of monodisperse emulsions using microfluidics. We use glass capillary devices to generate single,... 
TRANSITION | VESICLES | STABILITY | MATERIALS SCIENCE, MULTIDISCIPLINARY | LIQUID | ENCAPSULATION | MULTIPLE EMULSIONS | DRUG-RELEASE | POLYMERSOMES | MEMBRANE EMULSIFICATION | DELIVERY | Encapsulation | Screening | Vesicles | Emulsions | Genes | Glass | Devices | Microfluidics
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4. Full Text Preparation of double emulsions by membrane emulsification—a review
by van der Graaf, S and Schroën, C.G.P.H and Boom, R.M
Journal of Membrane Science, ISSN 0376-7388, 2005, Volume 251, Issue 1, pp. 7 - 15
Double emulsions have potential for the production of low calorie food products, encapsulation of medicines and other high value products. The main issue is... 
Encapsulation | SPG membranes | W/O/W emulsions | Double emulsions | Membrane emulsification | encapsulation | SEED OIL MICRODROPLETS | POLYMER SCIENCE | DYNAMIC INTERFACIAL-TENSION | W/O/W EMULSION | membrane emulsification | WATER MULTIPLE EMULSIONS | AQUEOUS VESICLES | PHASE INVERSION | ENGINEERING, CHEMICAL | HEPATOCELLULAR-CARCINOMA | DROPLET FORMATION | double emulsions | ARTERIAL-INJECTION CHEMOTHERAPY | MICROCHANNEL EMULSIFICATION | Liver cancer | Esters | Phospholipids | Food
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5. Full Text Multiple emulsions for food use
by Muschiolik, Gerald
Current Opinion in Colloid & Interface Science, ISSN 1359-0294, 2007, Volume 12, Issue 4, pp. 213 - 220
Numerous investigations were done to describe the effects of different food-grade components (e.g. lipid phases, emulsifiers, electrolytes, biopolymers,... 
O/W/O | Food emulsions | Multiple emulsion | Double emulsion | W/O/W | RELEASE PROPERTIES | WATER EMULSIONS | PHOSPHATIDYLCHOLINE-DEPLETED LECITHIN | CHEMISTRY, PHYSICAL | IN-OIL-EMULSIONS | MEMBRANE EMULSIFICATION | MONODISPERSE DOUBLE EMULSIONS | DROPLET SIZE | double emulsion | multiple emulsion | ENCAPSULATION EFFICIENCY | NATURAL POLYMERS | MICROFLUIDIC DEVICES | food emulsions
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6. Full Text Rheology of simple and multiple emulsions
by Pal, Rajinder
Current Opinion in Colloid & Interface Science, ISSN 1359-0294, 2011, Volume 16, Issue 1, pp. 41 - 60
A comprehensive review of the rheology of simple and multiple emulsions is presented. Special attention is given to the models describing the rheology of these... 
Viscoelasticity | Emulsions | Double emulsions | Rheology | Multiple emulsions | VISCOELASTIC PROPERTIES | CHEMISTRY, PHYSICAL | O-W EMULSIONS | CONSTITUTIVE EQUATION | CASEINATE-STABILIZED EMULSIONS | DEPLETION-FLOCCULATION | YIELD-STRESS | SILICA SUSPENSIONS | SODIUM-CASEINATE | HIGHLY CONCENTRATED EMULSIONS | IN-WATER EMULSIONS | Globules | Mathematical models | Droplets | Microfluidics | Shear rate | Rheological properties
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7. Full Text Dynamically reconfigurable complex emulsions via tunable interfacial tensions
by Zarzar, Lauren D and Sresht, Vishnu and Sletten, Ellen M and Kalow, Julia A and Blankschtein, Daniel and Swager, Timothy M
Nature, ISSN 0028-0836, 02/2015, Volume 518, Issue 7540, pp. 520 - 524
Emulsification is a powerful, well-known technique for mixing and dispersing immiscible components within a continuous liquid phase. Consequently, emulsions... 
PHASE-SEPARATION | AIR-WATER | PARTICLES | SURFACTANTS | MULTIDISCIPLINARY SCIENCES | MULTIPLE EMULSIONS | FABRICATION | RELEASE | ADSORPTION | MICROFLUIDICS | HEXANE | Silicones - chemistry | Surface Tension | Temperature | Hydrocarbons - chemistry | Emulsions - chemistry | Light | Water - chemistry | Surface-Active Agents - chemistry | Magnetics | Fluorine - chemistry | Microfluidics | Hydrogen-Ion Concentration | Usage | Surface active agents | Chemical properties | Research | Health aspects | Homogenization (Food processing) | Methods | Liquids | Biochemistry | Dispersion
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8. Full Text Factors that affect pickering emulsions stabilized by graphene oxide
by He, Yongqiang and Wu, Fei and Sun, Xiying and Li, Ruqiang and Guo, Yongqin and Li, Chuanbao and Zhang, Lu and Xing, Fubao and Wang, Wei and Gao, Jianping
ACS Applied Materials and Interfaces, ISSN 1944-8244, 06/2013, Volume 5, Issue 11, pp. 4843 - 4855
Stable Pickering emulsions were prepared using only graphene oxide (GO) as a stabilizer, and the effects of the type of oil, the sonication time, the GO... 
graphene oxide | hydrophilic properties | Pickering emulsion | sonication method | multiple emulsion | WETTABILITY | SILICA PARTICLES | MATERIALS SCIENCE, MULTIDISCIPLINARY | COLLOIDAL PARTICLES | NANOSCIENCE & NANOTECHNOLOGY | INVERSION | FILMS | IN-WATER EMULSIONS | LAPONITE CLAY | Salts - chemistry | Emulsions - chemistry | Oxides - chemistry | Silver - chemistry | Water - chemistry | Nanostructures - chemistry | Surface-Active Agents - chemistry | Graphite - chemistry | Oils - chemistry | Nitrophenols - chemistry | Hydrogen-Ion Concentration | Index Medicus
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9. Full Text High‐Order Multiple Emulsions Formed in Poly(dimethylsiloxane) Microfluidics
by Abate, A. R and Weitz, D. A
Small, ISSN 1613-6810, 09/2009, Volume 5, Issue 18, pp. 2030 - 2032
Multiple emulsions are formed using poly(dimethylsiloxane) microfluidic devices. The single emulsions (see image, left) are formed using a single drop maker... 
wettability | multiple emulsions | photoresponsive materials | microfluidics | sol–gel processes | Sol-gel processes | Wettability | Photoresponsive materials | Microfluidics | Multiple emulsions | PHYSICS, CONDENSED MATTER | PHYSICS, APPLIED | MATERIALS SCIENCE, MULTIDISCIPLINARY | DEVICE | CHEMISTRY, PHYSICAL | NANOSCIENCE & NANOTECHNOLOGY | MONODISPERSE DOUBLE EMULSIONS | FORMULATION | CHEMISTRY, MULTIDISCIPLINARY | INSULIN | OIL | SYSTEMS | sol-gel processes | Dimethylpolysiloxanes - chemistry | Emulsions
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10. Full Text Mass-Transfer-Induced Multistep Phase Separation in Emulsion Droplets: Toward Self-Assembly Multilayered Emulsions and Onionlike Microspheres
by Liang, Shuaishuai and Li, Jiang and Man, Jia and Chen, Haosheng
Langmuir, ISSN 0743-7463, 08/2016, Volume 32, Issue 31, pp. 7882 - 7887
Mass-transfer-induced multistep phase separation was found in emulsion droplets. The agent system consists of a monomer (ethoxylated trimethylolpropane... 
N-HEPTANE | PARTICLES | MATERIALS SCIENCE, MULTIDISCIPLINARY | TOLUENE | CHEMISTRY, PHYSICAL | MULTIPLE EMULSIONS | LIQUID-MEMBRANES | MONODISPERSE DOUBLE EMULSIONS | CHEMISTRY, MULTIDISCIPLINARY | CARRIER
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11. Full Text Monodisperse Double Emulsions Generated from a Microcapillary Device
by A. S. Utada and E. Lorenceau and D. R. Link and P. D. Kaplan and H. A. Stone and D. A. Weitz
Science, ISSN 0036-8075, 4/2005, Volume 308, Issue 5721, pp. 537 - 541
Double emulsions are highly structured fluids consisting of emulsion drops that contain smaller droplets inside. Although double emulsions are potentially of... 
Silver | Fluids | Emulsions | Fluid jets | Flow velocity | Reports | Ice shelves | Velocity distribution | Polymers | Diameters | Controlled release | OIL | STABILITY | MULTIDISCIPLINARY SCIENCES | ENCAPSULATION | MULTIPLE EMULSIONS | SYSTEMS | ACID) MICROSPHERES | RELEASE | MICROCAPSULES | MICROPARTICLES | DELIVERY | Usage | Research | Capillarity | Surfactants | Fluid | Microemulsions
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12. Full Text Double Emulsions Stabilized by Food Biopolymers
by Dickinson, Eric
Food Biophysics, ISSN 1557-1858, 3/2011, Volume 6, Issue 1, pp. 1 - 11
Double emulsions of the water-in-oil-in-water (W/O/W) type have application in the formulation of reduced-fat food products and as vehicles for encapsulation... 
Encapsulation | Chemistry | Analytical Chemistry | Food Science | Double emulsion | Biophysics and Biological Physics | Delivery | Multiple emulsion | Polysaccharide | Protein | OIL-EMULSIONS | FOOD SCIENCE & TECHNOLOGY | SODIUM CASEINATE | MONODISPERSE DOUBLE EMULSIONS | WATER/OIL/WATER EMULSIONS | BETA-LACTOGLOBULIN-PECTIN | W/O/W MULTIPLE EMULSION | PART 1 | RELEASE RATE PROFILES | IN-WATER EMULSIONS | Proteins | Polysaccharides | Analysis | Food | Biophysics | Emulsion polymerization | Biopolymers
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13. Full Text Coalescence in double emulsions
by Chávez-Páez, Martín and Quezada, Carla M and Ibarra-Bracamontes, Laura and González-Ochoa, Héctor O and Arauz-Lara, José Luis
Langmuir, ISSN 0743-7463, 04/2012, Volume 28, Issue 14, pp. 5934 - 5939
Coalescence processes in double emulsions, water-in-oil-in-water, are studied by optical microscopy. The time evolution of such systems is determined by the... 
INSULIN | CHEMISTRY, PHYSICAL | MULTIPLE EMULSIONS | CHEMISTRY, MULTIDISCIPLINARY | STABILITY | MATERIALS SCIENCE, MULTIDISCIPLINARY
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14. Full Text Differential scanning calorimetry (DSC) in multiple W/O/W emulsions
: A method to characterize the stability of inner droplets
by Schuch, A and Köhler, K and Schuchmann, H P
Journal of Thermal Analysis and Calorimetry, ISSN 1388-6150, 3/2013, Volume 111, Issue 3, pp. 1881 - 1890
Multiple water-in-oil-in-water (W/O/W) emulsions offer a huge potential as encapsulation systems in different food, cosmetic, and pharmaceutical applications.... 
Polymer Sciences | Measurement | Encapsulation efficiency | Chemistry | Analytical Chemistry | Differential scanning calorimetry (DSC) | Measurement Science and Instrumentation | Physical Chemistry | Droplet size distribution | Inorganic Chemistry | Multiple emulsion | CHEMISTRY, ANALYTICAL | SIZE | CHEMISTRY, PHYSICAL | RELEASE | W-1/O/W-2 DOUBLE EMULSIONS | TRANSPORT | PHASE | NMR | OIL | FOOD APPLICATIONS | HOMOGENEOUS ICE NUCLEATION | WATER | Calorimetry | Analysis | Methods
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