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

Recent Developments in Phase Inversion Emulsification

A Robust Oil-in-Oil Emulsion for the Nonaqueous Encapsulation of

Performance of oil-in-water emulsions stabilized by different

Preparation of a W/O/W double emulsion in two steps: a high-shear

Full article: Emulsion system, demulsification and membrane

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protein adsorption - List of Frontiers' open access articles

Schematic representation of preparation of different emulsions: (a

Frontiers Enhancing the Formation and Stability of Oil-In-Water

Emulsifying Properties of Soy Protein Nanoparticles: Influence of