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Journal of Dispersion Science and Technology Volume 6, 1985 - Issue 5
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Original Articles

PREPARATION OF W/O/W EMULSIONS IN AN EDIBLE FORM ON THE BASIS OF PHASE INVERSION TECHNIQUE

S. Matsumoto Department of Agricultural Chemistry, College of Agriculture, The University of Osaka Prefecture, Sakai-shi, Osaka, 591, Japan
,
Y. Koh Department of Agricultural Chemistry, College of Agriculture, The University of Osaka Prefecture, Sakai-shi, Osaka, 591, Japan
&
A. Michiure Department of Agricultural Chemistry, College of Agriculture, The University of Osaka Prefecture, Sakai-shi, Osaka, 591, Japan
Pages 507-521 | Received 01 Apr 1984, Published online: 25 Apr 2007

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JacquelineM. Morais, OrlandoD. H. Santos & StigE. Friberg. (2010) Some Fundamentals of the One-Step Formation of Double Emulsions. Journal of Dispersion Science and Technology 31:8, pages 1019-1026.
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S. Mataumoto & W.W. Kang. (1989) FORMATION AND APPLICATIONS OF MULTIPLE EMULSIONS. Journal of Dispersion Science and Technology 10:4-5, pages 455-482.
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Articles from other publishers (26)

Fatemeh Heidari, Seid Mahdi Jafari, Aman Mohammad Ziaiifar & Narjes Malekjani. (2022) Stability and release mechanisms of double emulsions loaded with bioactive compounds; a critical review. Advances in Colloid and Interface Science 299, pages 102567.
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Ashok R. Patel, Pinar Dumlu, Lien Vermeir, Benny Lewille, Ans Lesaffer & Koen Dewettinck. (2015) Rheological characterization of gel-in-oil-in-gel type structured emulsions. Food Hydrocolloids 46, pages 84-92.
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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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Victor M. Balcão, Cássia A. Glasser, Marco V. Chaud & Marta M.D.C. Vila. 2015. Microencapsulation and Microspheres for Food Applications. Microencapsulation and Microspheres for Food Applications 95 129 .
Mallika Palamoor & Monica M. Jablonski. (2014) Comparative study on diffusion and evaporation emulsion methods used to load hydrophilic drugs in poly(ortho ester) nanoparticle emulsions. Powder Technology 253, pages 53-62.
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Mamata Pradhan & Dérick Rousseau. (2012) A one-step process for oil-in-water-in-oil double emulsion formation using a single surfactant. Journal of Colloid and Interface Science 386:1, pages 398-404.
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Milton J. Rosen & Joy T. Kunjappu. 2012. Surfactants and Interfacial Phenomena. Surfactants and Interfacial Phenomena 336 367 .
Gamal M.S. ElShafei, M.M. El-Said, Hanaa A.E. Attia & T.G.M. Mohammed. (2010) Environmentally friendly pesticides: Essential oil-based w/o/w multiple emulsions for anti-fungal formulations. Industrial Crops and Products 31:1, pages 99-106.
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J. O’Regan, M.P. Ennis & D.M. Mulvihill. 2009. Handbook of Hydrocolloids. Handbook of Hydrocolloids 298 358 .
Jiahong Su, John Flanagan, Yacine Hemar & Harjinder Singh. (2006) Synergistic effects of polyglycerol ester of polyricinoleic acid and sodium caseinate on the stabilisation of water–oil–water emulsions. Food Hydrocolloids 20:2-3, pages 261-268.
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A. Benichou, A. Aserin & N. Garti. (2004) Double emulsions stabilized with hybrids of natural polymers for entrapment and slow release of active matters. Advances in Colloid and Interface Science 108-109, pages 29-41.
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N. Garti & R. Lutz. 2004. Emulsions: Structure Stability and Interactions. Emulsions: Structure Stability and Interactions 557 605 .
Joachim Allouche, Eric Tyrode, Véronique Sadtler, Lionel Choplin & Jean-Louis Salager. (2003) Single- and Two-Step Emulsification To Prepare a Persistent Multiple Emulsion with a Surfactant−Polymer Mixture. Industrial & Engineering Chemistry Research 42:17, pages 3982-3988.
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Serge E. Salager, Eric C. Tyrode, María-Teresa Celis & Jean-Louis Salager. (2001) Influence of the Stirrer Initial Position on Emulsion Morphology. Making Use of the Local Water-to-Oil Ratio Concept for Formulation Engineering Purpose. Industrial & Engineering Chemistry Research 40:22, pages 4808-4814.
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Hideaki Okochi & Masahiro Nakano. (2000) Preparation and evaluation of w/o/w type emulsions containing vancomycin. Advanced Drug Delivery Reviews 45:1, pages 5-26.
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S. Matsumoto. 2000. Hydrocolloids. Hydrocolloids 29 38 .
N. Garti. 1998. The Colloid Science of Lipids. The Colloid Science of Lipids 83 92 .
I Csóka & I Erõs. (1997) Stability of multiple emulsions. International Journal of Pharmaceutics 156:1, pages 119-123.
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Nissim Garti. (1997) Progress in Stabilization and Transport Phenomena of Double Emulsions in Food Applications. LWT - Food Science and Technology 30:3, pages 222-235.
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Eric Dickinson & D. Julian McClementsEric Dickinson & D. Julian McClements. 1996. Advances in Food Colloids. Advances in Food Colloids 280 300 .
BRUNO DE CINDIO & DOMENICO CACACE. (2007) Formulation and rheological characterization of reduced‐calorie food emulsions. International Journal of Food Science & Technology 30:4, pages 505-514.
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Sachio Matsumoto. 1993. Food Hydrocolloids. Food Hydrocolloids 399 408 .
Koichi Ueda & Sachio Matsumoto. (1991) Effect of Proteins on the Zeta Potential of Dispersed Vesicular Globules in W/O/W Emulsions. Bulletin of the Chemical Society of Japan 64:10, pages 3163-3165.
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Bruno de Cindio, Gianni Grasso & Domenico Cacace. (1991) Water-in-oil-in-water double emulsions for food applications: yield analysis and rheological properties. Food Hydrocolloids 4:5, pages 339-353.
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Sachio Matsumoto. (1989) Preparation and state of macroemulsions stabilized by small-molecule surfactants. Food Hydrocolloids 3:4, pages 249-261.
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SACHIO MATSUMOTO. (2007) W/O/W‐TYPE MULTIPLE EMULSIONS WITH A VIEW TO POSSIBLE FOOD APPLICATIONS1. Journal of Texture Studies 17:2, pages 141-159.
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