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 …

There is a great deal of interest in the Food Industry in the use of polysaccharides and
proteins to stabilise oil-in-water emulsions and there is a particular interest nowadays in the …

Double emulsions of the water-in-oil-in-water (W/O/W) type have application in the
formulation of reduced-fat food products and as vehicles for encapsulation and delivery of …

Background Saffron is an enriched pool of bioactives including crocins, crocetin, safranal,
picrocrocins, essential oils, minerals and trace amounts of B1 and B2 vitamins. Obtaining …

Gums, which for the most part are water-soluble polysaccharides, can interact with water to
form viscous solutions, emulsions or gels. Their desirable properties, such as flexibility …

Recent advances in food and nutrition sciences have highlighted the possibility of
modulating some specific physiological functions in the organism through food intake. The …

In this study, W/O micro-emulsions as primary emulsions and a complex of whey protein
concentrate (WPC) and pectin in the external aqueous phase were used to produce W/O/W …

Our main goal was to evaluate release kinetics of nano-encapsulated folic acid within a
double W 1/O/W 2 emulsion. First, W 1/O nano-emulsions loaded with folic acid were …

The present study illustrates a simple and practical way to produce an adequate delivery
system of bioactive compounds of saffron by protein-polysaccharide complex. Frist, crocin …

Eight chia essential oil-in-water fresh emulsions (E) variations were prepared using
biopolymers blends whey protein concentrate (WPC) with mesquite gum (MG) or gum Arabic …