Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures - Li - 2020 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library
Formulating Polyethylene Glycol as Supramolecular Emulsifiers for One-Step Double Emulsions
Frontiers Tween 20 Stabilized Conventional Heavy Crude Oil-In-Water Emulsions Formed by Mechanical Homogenization
Frontiers Enhancing the Formation and Stability of Oil-In-Water Emulsions Prepared by Microchannels Using Mixed Protein Emulsifiers
Marine Pollution
pH-responsive water-in-oil emulsions with reversible phase inversion behavior stabilized by a novel dynamic covalent surfactant - ScienceDirect
Processes, Free Full-Text
Formation of W/O emulsion using hydrophilic nanoparticles by three-phase emulsification and its energetic analysis - ScienceDirect
Emulsifiers: Parts, Types, Uses, and Configurations
Molecules, Free Full-Text
New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry
3. Location of the emulsifier at the oil/water interface in an O/W
Investigating the Rheology and Stability of Heavy Crude Oil-in-Water Emulsions Using APG08 Emulsifiers
Full article: Double emulsion oil-in water-in oil (O/W/O) stabilized by sodium caseinate and k-carrageenan
Types of emulsions - Dosage forms