This review describes advances in the preparation of food‐relevant double emulsions (DEs)
of the water‐in‐oil‐in‐water (W/O/W) and oil‐in‐water‐in‐oil (O/W/O) types with emphasis …

We describe new developments for the controlled fabrication of monodisperse emulsions
using microfluidics. We use glass capillary devices to generate single, double, and higher …

Polydimethylsiloxane (PDMS) is a dominant material in the fabrication of microfluidic
devices to generate water-in-oil droplets, particularly lipid-stabilized droplets, because of its …

Multiple emulsions, or “emulsions of emulsions,” are complex systems in which dispersed
droplets contain smaller droplets inside. They are widely used to encapsulate active …

This review provides an overview of major microengineering emulsification techniques for
production of monodispersed droplets. The main emphasis has been put on membrane …

Multiple emulsions are nested sets of drops.[1, 2] Drops of one kind of ffuid are encapsulated
inside drops of a second ffuid, which themselves can be encapsulated inside drops of yet …

Here we present a novel surface modification method based on the sequential layer-by-
layer deposition of polyelectrolytes yielding hydrophilic microchannels in PDMS-based …

Salidroside (Sal), the main bioactive substance in Rhodiola rosea, is a promising functional
food component with a wide range of pharmacological effects, but its biological activity is …

In the context of food systems, organic nanoparticles (ONPs) are fabricated from proteins,
carbohydrates, lipids, and other organic compounds to a characteristic dimension, such as a …

In this study, PVDF/GO-h composite membranes were synthesised using a homogeniser to
improve the dispersion of GO nanosheets within the composite membrane's structure, and …