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Journal of Dispersion Science and Technology Volume 32, 2011 - Issue 12: Proceedings Formula VI
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Original Articles

Formulation of Labile Hydrophilic Ingredients in Multiple Emulsions: Influence of the Formulation's Composition on the Emulsion's Stability and on the Stability of Entrapped Bioactives

K. Frank Institute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe Institute of Technology, Karlsruhe, GermanyCorrespondence[email protected]
,
K. Köhler Institute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe Institute of Technology, Karlsruhe, Germany
&
H. P. Schuchmann Institute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe Institute of Technology, Karlsruhe, Germany
Pages 1753-1758 | Received 08 Nov 2010, Accepted 23 Nov 2010, Published online: 19 Nov 2011

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Shengwen Zou, Chaoyang Wang, Quanxing Gao & Zhen Tong. (2013) Surfactant-Free Multiple Pickering Emulsions Stabilized by Combining Hydrophobic and Hydrophilic Nanoparticles. Journal of Dispersion Science and Technology 34:2, pages 173-181.
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Articles from other publishers (19)

Ali Aslani, Mehrab Pourmadadi, Majid Abdouss, Abbas Rahdar & Ana M. Díez-Pascual. (2024) Hydroxyapatite modified poly(acrylic acid)/polyethylene glycol sustainable drug delivery nanocomposite prepared via double emulsion with bitter almond oil. Sustainable Chemistry and Pharmacy 38, pages 101497.
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Nico Leister & Heike Petra Karbstein. (2023) Determination of the Dominating Coalescence Pathways in Double Emulsion Formulations by Use of Microfluidic Emulsions. Processes 11:1, pages 234.
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Damien A. Sebben, Stephanie V. MacWilliams, Long Yu, Patrick T. Spicer, Vincent Bulone, Marta Krasowska & David A. Beattie. (2021) Influence of Aqueous Phase Composition on Double Emulsion Stability and Colour Retention of Encapsulated Anthocyanins. Foods 11:1, pages 34.
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Faiza Jhan, Nusrat Jan, Adil Gani, Nairah Noor, Mudasir Ahmad, Naseer Ahmad Bhat & Bilal Ahmad Ashwar. 2021. Food biopolymers: Structural, functional and nutraceutical properties. Food biopolymers: Structural, functional and nutraceutical properties 339 386 .
Wei Zhang, Xie Fan, Xinzhe Gu, Shengxiang Gong, Jinhong Wu, Zhengwu Wang, Qiang Wang & Shaoyun Wang. (2020) Emulsifying properties of pectic polysaccharides obtained by sequential extraction from black tomato pomace. Food Hydrocolloids 100, pages 105454.
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Iveta Klojdová, Eva Feldeková, Monika Kumherová, Kristina Veselá, Šárka Horáčková & Jiří Štětina. (2020) Preparation of Water‐in‐Oil‐in‐Water Multiple Emulsions with Potential Use in Food Industry. Chemical Engineering & Technology 43:3, pages 523-530.
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Jinning Liu, Yunbing Tan, Hualu Zhou, Jorge L. Muriel Mundo & David Julian McClements. (2019) Protection of anthocyanin-rich extract from pH-induced color changes using water-in-oil-in-water emulsions. Journal of Food Engineering 254, pages 1-9.
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Iveta Klojdová, Jiří Štětina & Šárka Horáčková. (2019) W/O/W Multiple Emulsions as the Functional Component of Dairy Products. Chemical Engineering & Technology 42:4, pages 715-727.
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J. Teixé-Roig, G. Oms-Oliu, G. R. Velderrain-Rodríguez, I. Odriozola-Serrano & O. Martín-Belloso. (2018) The Effect of Sodium Carboxymethylcellulose on the Stability and Bioaccessibility of Anthocyanin Water-in-Oil-in-Water Emulsions. Food and Bioprocess Technology 11:12, pages 2229-2241.
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Abu Zayed Md Badruddoza, Stephanie V. MacWilliams, Damien A. Sebben, Marta Krasowska, David Beattie, Douglas J. Durian & James K. Ferri. (2018) Diffusing wave spectroscopy (DWS) methods applied to double emulsions. Current Opinion in Colloid & Interface Science 37, pages 74-87.
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Mohamed Koubaa, Shahin Roohinejad, Pankaj Sharma, Nooshin Nikmaram, Seyedeh Sara Hashemi, Alireza Abbaspourrad & Ralf Greiner. 2018. Emulsion‐based Systems for Delivery of Food Active Compounds. Emulsion‐based Systems for Delivery of Food Active Compounds 69 103 .
Ulrike S. van der Schaaf & Heike P. Karbstein. 2018. Nanoemulsions. Nanoemulsions 141 174 .
Gerald Muschiolik & Eric Dickinson. (2017) Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications. Comprehensive Reviews in Food Science and Food Safety 16:3, pages 532-555.
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Zhanghu Jia, Marie-Josée Dumont & Valérie Orsat. (2016) Encapsulation of phenolic compounds present in plants using protein matrices. Food Bioscience 15, pages 87-104.
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Johannes Kiefer, Kerstin Frank, Florian Zehentbauer & Heike Schuchmann. (2016) Infrared Spectroscopy of Bilberry Extract Water-in-Oil Emulsions: Sensing the Water-Oil Interface. Biosensors 6:2, pages 13.
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U. S. Schmidt, L. Koch, C. Rentschler, T. Kurz, H. U. Endreß & H. P. Schuchmann. (2014) Effect of Molecular Weight Reduction, Acetylation and Esterification on the Emulsification Properties of Citrus Pectin. Food Biophysics 10:2, pages 217-227.
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David Julian McClements. (2015) Encapsulation, protection, and release of hydrophilic active components: Potential and limitations of colloidal delivery systems. Advances in Colloid and Interface Science 219, pages 27-53.
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Heena Lamba, Kumar Sathish & Latha Sabikhi. (2015) Double Emulsions: Emerging Delivery System for Plant Bioactives. Food and Bioprocess Technology 8:4, pages 709-728.
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Kerstin Frank, Karsten Köhler & Heike Petra Schuchmann. (2012) Stability of anthocyanins in high pressure homogenisation. Food Chemistry 130:3, pages 716-719.
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