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Research Article

Improvement of encapsulation efficiency of water-in-oil-inwater emulsion with hypertonic inner aqueous phase

Pages 19-28 | Published online: 29 Sep 2008

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Bambang Nurhadi, Damar Wiraputra, Hendra Wijaya, Mahani Mahani, Nanang Masruchin & Rudy Adi Saputra. (2023) Application of Pickering emulsion with microcrystalline cellulose in vitamin C double emulsion process with spray drying technology. CyTA - Journal of Food 21:1, pages 542-553.
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Naima Faghmous, Djallel Bouzid, Marwa Boumaza, Asma Touati & Olivier Boyron. (2021) Optimization of chitosan-coated W/O/W multiple emulsion stabilized with Span 80 and Tween 80 using Box–Behnken design. Journal of Dispersion Science and Technology 42:10, pages 1566-1578.
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Dagnija Loca, Eduards Sevostjanovs, Marina Makrecka, Olga Zharkova-Malkova, Liga Berzina-Cimdina, Velta Tupureina & Marina Sokolova. (2014) Microencapsulation of mildronate in biodegradable and non-biodegradable polymers. Journal of Microencapsulation 31:3, pages 246-253.
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Julia Weiss & Gerald Muschiolik. (2007) Factors Affecting the Droplet Size of Water‐in‐Oil Emulsions (W/O) and the Oil Globule Size in Water‐in‐Oil‐in‐Water Emulsions (W/O/W). Journal of Dispersion Science and Technology 28:5, pages 703-716.
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Articles from other publishers (19)

Neha Chaudhary, Latha Sabikhi, Shaik Abdul Hussain, Rajender Kumar & Urmila Choudhary. (2020) Emblicanin Rich Emblica officinalis Encapsulated Double Emulsion and its Antioxidant Stability during Storage . European Journal of Lipid Science and Technology 122:4, pages 1900316.
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Pouria Gharehbeglou, Seid Mahdi Jafari, Hamed Hamishekar, Aziz Homayouni & Habibollah Mirzaei. (2019) Pectin-whey protein complexes vs. small molecule surfactants for stabilization of double nano-emulsions as novel bioactive delivery systems. Journal of Food Engineering 245, pages 139-148.
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Martha Ariza-Sáenz, Marta Espina, Ana Calpena, María J. Gómara, Ignacio Pérez-Pomeda, Isabel Haro & María Luisa García. (2018) Design, Characterization, and Biopharmaceutical Behavior of Nanoparticles Loaded with an HIV-1 Fusion Inhibitor Peptide. Molecular Pharmaceutics 15:11, pages 5005-5018.
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Hamzah Shahbaz Bhatti, Nauman Khalid, Kunihiko Uemura, Mitsutoshi Nakajima & Isao Kobayashi. (2016) Formulation and characterization of food grade water‐in‐oil emulsions encapsulating mixture of essential amino acids. European Journal of Lipid Science and Technology 119:6, pages 1600202.
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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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Magnus N. Hattrem, Kåre A. Kristiansen, Finn L. Aachmann, Morten J. Dille & Kurt I. Draget. (2015) Ibuprofen-in-cyclodextrin-in-W/O/W emulsion – Improving the initial and long-term encapsulation efficiency of a model active ingredient. International Journal of Pharmaceutics 487:1-2, pages 1-7.
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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 .
Lien Vermeir, Mathieu Balcaen, Paolo Sabatino, Koen Dewettinck & Paul Van der Meeren. (2014) Influence of molecular exchange on the enclosed water volume fraction of W/O/W double emulsions as determined by low-resolution NMR diffusometry and T2-relaxometry. Colloids and Surfaces A: Physicochemical and Engineering Aspects 456, pages 129-138.
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Saehun Mun, Yongdoo Choi, Kwan-Hwa Park, Jae-Yong Shim & Yong-Ro Kim. (2013) Influence of environmental stresses on the stability of W/O/W emulsions containing enzymatically modified starch. Carbohydrate Polymers 92:2, pages 1503-1511.
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Saehun Mun, Yongdoo Choi, Jae-Yong Shim, Kwan-Hwa Park & Yong-Ro Kim. (2011) Effects of enzymatically modified starch on the encapsulation efficiency and stability of water-in-oil-in-water emulsions. Food Chemistry 128:2, pages 266-275.
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Xiaole Qi, Lishuang Wang & Jiabi Zhu. (2011) Water-In-Oil-In-Water Double Emulsions: An Excellent Delivery System for Improving the Oral Bioavailability of Pidotimod in Rats. Journal of Pharmaceutical Sciences 100:6, pages 2203-2211.
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ANDRÉS L. MÁRQUEZ & JORGE R. WAGNER. (2010) RHEOLOGY OF DOUBLE (W/O/W) EMULSIONS PREPARED WITH SOYBEAN MILK AND FORTIFIED WITH CALCIUM. Journal of Texture Studies 41:5, pages 651-671.
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Saehun Mun, Yongdoo Choi, Shin-Joung Rho, Choon-Gil Kang, Chan-Ho Park & Yong-Ro Kim. (2010) Preparation and Characterization of Water/Oil/Water Emulsions Stabilized by Polyglycerol Polyricinoleate and Whey Protein Isolate. Journal of Food Science 75:2, pages E116-E125.
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Rachel Lutz, Abraham Aserin, Louise Wicker & Nissim Garti. (2009) Release of electrolytes from W/O/W double emulsions stabilized by a soluble complex of modified pectin and whey protein isolate. Colloids and Surfaces B: Biointerfaces 74:1, pages 178-185.
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Jiahong Su, John Flanagan & Harjinder Singh. (2008) Improving encapsulation efficiency and stability of water-in-oil-in-water emulsions using a modified gum arabic (Acacia (sen) SUPER GUM™). Food Hydrocolloids 22:1, pages 112-120.
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Gerald Muschiolik. (2007) Multiple emulsions for food use. Current Opinion in Colloid & Interface Science 12:4-5, pages 213-220.
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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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Xiaofeng Yuan, Karl Fischer & Wolfgang Schärtl. (2005) Photocleavable Microcapsules Built from Photoreactive Nanospheres. Langmuir 21:20, pages 9374-9380.
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