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      Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications : Double emulsions in food…

      1 , 2
      Comprehensive Reviews in Food Science and Food Safety
      Wiley

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          Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field?

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            Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions

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              Double emulsion templated monodisperse phospholipid vesicles.

              We present a novel approach for fabricating monodisperse phospholipid vesicles with high encapsulation efficiency using controlled double emulsions as templates. Glass-capillary microfluidics is used to generate monodisperse double emulsion templates. We show that the high uniformity in size and shape of the templates are maintained in the final phospholipid vesicles after a solvent removal step. Our simple and versatile technique is applicable to a wide range of phospholipids.
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                Author and article information

                Journal
                Comprehensive Reviews in Food Science and Food Safety
                COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
                Wiley
                15414337
                May 2017
                May 2017
                March 23 2017
                : 16
                : 3
                : 532-555
                Affiliations
                [1 ]Food Innovation Consultant; D-14469 Potsdam Germany
                [2 ]School of Food Science and Nutrition; Univ. of Leeds; LS2 9JT Leeds United Kingdom
                Article
                10.1111/1541-4337.12261
                ec5a04be-db41-44e7-9f1d-36ab5d5f89cf
                © 2017

                http://doi.wiley.com/10.1002/tdm_license_1

                http://onlinelibrary.wiley.com/termsAndConditions

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