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Journal of Dispersion Science and Technology Volume 24, 2003 - Issue 6
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Original Articles

Stabilization of Water‐Soluble Antioxidant in Water‐in‐Oil‐in‐Water Double Emulsions

Jin‐Woong Kim Amore‐Pacific Corporation/R&D Center, 314‐1, Bora‐ri, Giheung‐eup, Yongin‐si, Gyeonggi‐do, 449‐729, South KoreaCorrespondence[email protected]
,
Hak‐Hee Kang Amore‐Pacific Corporation/R&D Center, 314‐1, Bora‐ri, Giheung‐eup, Yongin‐si, Gyeonggi‐do, 449‐729, South Korea
,
Kyung‐Do Suh Department of Chemical Engineering, College of Engineering, Hanyang University, Seoul, South Korea
&
Seong‐Geun Oh Department of Chemical Engineering, College of Engineering, Hanyang University, Seoul, South Korea
Pages 833-839 | Received 09 Jul 2002, Accepted 31 May 2003, Published online: 06 Feb 2007

Citations (13)

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Dragana Vasiljevic, Jelena Djuris, Sergej Jakimenko & Svetlana Ibric. (2017) Application of the fractional factorial design in multiple W/O/W emulsions. Journal of Dispersion Science and Technology 38:12, pages 1732-1737.
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Tengfei Bian, Xiujuan Zhang, Gaohong He, Zhijun Duan, Chunxu Dong, Xiangcun Li & Nana Guo. (2017) Citric acid-loaded W1/O/W2 multiple emulsions efficiently remove colonic ammonia both in vitro and in vivo. Journal of Dispersion Science and Technology 38:1, pages 1-7.
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Benjarat Tepsongkroh, Thepkunya Harnsilawat, Pitchaon Maisuthisakul & Withida Chantrapornchai. (2015) Influence of Polyglycerol Polyricinoleate and Biopolymers on Physical Properties and Encapsulation Efficiency of Water-in-Oil-in-Water Emulsions Containing Mango Seed Kernel Extract. Journal of Dispersion Science and Technology 36:8, pages 1126-1133.
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Rachel Lutz, Abraham Aserin, Ellen J. Wachtel, Einav Ben‐Shoshan, Dganit Danino & Nissim Garti. (2007) A Study of the Emulsified Microemulsion by SAXS, Cryo‐TEM, SD‐NMR, and Electrical Conductivity. Journal of Dispersion Science and Technology 28:8, pages 1149-1157.
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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 (8)

Rafael Germán Campos‐Montiel, Nestor Santos‐Ordoñez, Isaac Almaraz‐Buendía, Gabriel Aguirre‐Álvarez, José Jesús Espino‐García, Fanny Emma Ludeña‐Urquizo, Roberto González‐Tenorio, Elizabeth Pérez‐Soto & Antonio de Jesus Cenobio‐Galindo. (2021) Impact of incorporating double emulsions with bioactive compounds of acid cactus fruits in emulsified meat products during storage. Journal of Food Processing and Preservation 45:5.
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Gabriela Medina-Pérez, José Antonio Estefes-Duarte, Laura N. Afanador-Barajas, Fabián Fernández-Luqueño, Andrea Paloma Zepeda-Velásquez, Melitón Jesús Franco-Fernández, Armando Peláez-Acero & Rafael Germán Campos-Montiel. (2020) Encapsulation Preserves Antioxidant and Antidiabetic Activities of Cactus Acid Fruit Bioactive Compounds under Simulated Digestion Conditions. Molecules 25:23, pages 5736.
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María Matos, Gemma Gutiérrez, Lemuel Martínez-Rey, Olvido Iglesias & Carmen Pazos. (2018) Encapsulation of resveratrol using food-grade concentrated double emulsions: Emulsion characterization and rheological behaviour. Journal of Food Engineering 226, pages 73-81.
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Ganesh Narayanan, Ramiz Boy, Bhupender S. Gupta & Alan E. Tonelli. 2018. Polysaccharide-based Fibers and Composites. Polysaccharide-based Fibers and Composites 29 62 .
Dragana VasiljevicD.D., Jelena ParojcicV.V., Marija PrimoracM.M. & Gordana VuletaM.M.. (2009) Rheological and droplet size analysis of W/O/W multiple emulsions containing low concentrations of polymeric emulsifiers. Journal of the Serbian Chemical Society 74:7, pages 801-816.
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Bo-Mi Koo, Jae-Eun Jung, Joo-Hyun Han, Jin-Woong Kim, Sang-Hoon Han, Dong June Chung & Kyung-Do Suh. (2008) Encapsulation and Stabilization of Photo-Sensitive Antioxidants by Using Polymer Microcapsules with Controlled Phase Heterogeneity. Macromolecular Rapid Communications 29:6, pages 498-502.
Crossref
N. Garti & A. Aserin. 2007. Understanding and Controlling the Microstructure of Complex Foods. Understanding and Controlling the Microstructure of Complex Foods 504 553 .
N. Garti & R. Lutz. 2004. Emulsions: Structure Stability and Interactions. Emulsions: Structure Stability and Interactions 557 605 .

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