Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications

Dickinson, Eric; Muschiolik, Gerald

doi:10.1111/1541-4337.12261

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

Author(s): Gerald Muschiolik ¹ , Eric Dickinson ²

Publication date (Electronic): March 23 2017

Journal: Comprehensive Reviews in Food Science and Food Safety

Publisher: Wiley

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Most cited references 179

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

Eric Dickinson (2008)

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

Eléonore Bouyer, Ghozlene Mekhloufi, Véronique Rosilio … (2012)

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Double emulsion templated monodisperse phospholipid vesicles.

Ho Shum, Insun Yoon, Tom Kodger … (2008)

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.