Emulsions take place partially or completely in the structures of many natural and processed foods or some foods are already emulsified in certain stages of production. In general emulsion is described as a structure created through the dispersion of one of two immiscible liquids within the other one in form of little droplets. Many terms are available to describe different emulsion types and it is very important to define and clarify these terms like macro emulsion, nanoemulsion and multiple emulsion. Nanoemulsions become increasingly important in food industry as an innovative approach in carrying functional agents. Application potential of multiple emulsions (W/O/W) is also stated to be very high in food industry. The two main strategic purposes of utilization of multiple emulsions in food applications are to encapsulate various aromas, bioactive compounds or sensitive food compounds and to allow the production of the low-fat products. This review provides an overview to the general terms of emulsion types, the role of various emulsifying agents, and the application potential of emulsions in food industry.
___
Acosta E. 2009. Bioavailability of nanoparticles in nutrient and nutraceutical delivery. Current Opinion in Colloid and Interface Science, 14: 3-15. DOI: 10.1016/j.cocis.2008.01.002
Amselem S, Friedman D. 1998. Submicron emulsions as drug carriers for topical administration. In: Benita S. Submicron Emulsions in Drug Targeting and Delivery. 9th Edition. London: Harwood Academic Publishers. pp: 153-173. ISBN: 9057023490, 9789057023491
Aoki T, Decker EA, McClements DJ. 2005. Influence of environmental stresses on stability of O/W emulsions containing droplets stabilized by multilayered membranes produced by a layer-by-layer electrostatic deposition technique. Food Hydrocoll, 19: 209-220. DOI:10.1016/j.foodhyd. 2004.05.006
Benichou A, Aserin A, Garti N. 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: 29-41. DOI: 10.1016/j.cis.2003.10.013
Benichou A, Aserin A, Garti N. 2007. O/W/O double emulsions stabilized with WPIpolysaccharide conjugates. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 297: 211220. DOI: 10.1016/j.colsurfa.2006.10.048
Benna-Zayani M, Kbir-Ariguib N, Trabelsi-Ayadi M, Grossiord J. 2008. Stabilisation of W/O/W double emulsion by polysaccharides as weak gels. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 316: 4654. DOI: 10.1016/j.colsurfa.2007.08.019
Bou R, Cofrades S, Jiménez-Colmenero F. 2013. Properties of W1/O/W2 emulsions as potential fat replacers in meat products. In: Serdaroğlu M, Öztürk B, Akcan T. 59th ICOMSTInternational Congress of Meat Science and Technology, 18-23 August, 2013, Izmir, Turkey.
Calderó G, García-Celma MJ, Solans C. 2011. Formation of polymeric nano-emulsions by a low-energymethod and their use for nanoparticle preparation. Journal of Colloid and Interface Science, 353: 406-411. DOI: 10.1016/j.jcis.2010.09.073
Chandrapala J, Oliver C, Kentish S, Ashokkumar M. 2012. Ultrasonics in food processing. Ultrasonics Sonochemistry, 19: 975-983. DOI:10.1016/j.ultsonch.2012.01.010
Charcosset C. 2009. Preparation of emulsions and particles by membrane emulsification for the food processing industry. J Food Eng, 92: 241-249. DOI: 10.1016/j.jfoodeng.2008.11.017
Chee CP, Djordjevic D, Faraji H, Decker EA, Hollender R, McClements DJ, Peterson DG. 2007. Sensory properties of vanilla and strawberry flavored ice cream supplemented with omega-3 fatty acids. Milchwissenschaft, 62: 66-69.
Chee CP, Gallaher JJ, Djordjevic D, Faraji H, McClements DJ, Decker EA, Hollender R, Peterson DG, Roberts RF, Coupland JN. 2005. Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion. J Dairy Res, 72: 311-316. DOI: 10.1017/S0022029905001068
Choi SJ, Decker EA, McClements DJ. 2009. Impact of iron encapsulation within the interior aqueous phase of water-in-oilin-water emulsions on lipid oxidation. Food Chem, 116: 271 276. DOI: 10.1016/j.foodchem.2009.02.045
Cofrades S, Antoniou I, Solas MT, Herrero AM, JiménezColmenero F. 2013. Preparation and impact of multiple (waterin-oil-in-water) emulsions in meat systems. Food Chem, 141: 338346. DOI: 10.1016/j.foodchem.2013.02.097
Dalgleish DG. 2004. Food emulsions: their structures and properties. In: Friberg SE, Larsson K, Sjöblom J. Food Emulsions. 4th Edition. New York: Marcel Dekker. pp: 1-44
Dalgleish DG. 2006. Food emulsions- their structures and structureforming properties. Food Hydrocoll, 20: 415-422. DOI: 10.1016/j.foodhyd.2005.10.009
Dalgleish DG, West SJ, Hallett FR. 1997. The characterization of small emulsion droplets made from milk proteins and triglyceride oil. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 123: 145-53. DOI:10.1016/S0927- 7757(97)03783-7
de Cindio B, Grasso G, Cacace D. 1991. Water-in-oil-in-water double emulsions for food applications: yield analysis and rheological properties. Food Hydrocoll, 4: 339-353. DOI:10.1016/S0268-005X(09)80130-6
Delgado-Pando G, Cofrades S, Ruiz-Capillas C, Solas MT, Jiménez-Colmenero F. 2010. Healthier lipid combination oil-inwater emulsions prepared with various protein systems: an approach for development of functional meat products. Eur J Lipid Sci Technol, 112: 791-801. DOI: 10.1002/ejlt.200900234
Dickinson E. 1992. An introduction to food colloids. Oxford: Oxford Univ. Press. ISBN: 0198552246, 9780198552246 Dickinson E, Stainsby G. 1982. Colloids in foods. London: Elsevier Applied Science Publishers. ISBN: 0853341532
Dickinson E. 2009. Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocoll, 23: 1473-1482. DOI: 10.1016/j.foodhyd.2008.08.005
Dickinson E. 2011. Double emulsions stabilized by food biopolymers. Food Biophysics, 6: 1-11. DOI: 10.1007/s11483- 010-9188-6
El-Aasser MS, Sudol ED. 2004. Miniemulsions: overview of research and applications. Journal of Coatings Technology and Research, 1: 21-31.
Evison J, Dickinson E, Owusu Apenten RK, Williams A. 1995. Formulation and properties of protein-stabilized W/O/W multiple emulsion. In: Dickinson E, Lorient D. Food Macromolecules and Colloids. Cambridge: Royal Society of Chemistry. pp: 235-243. ISBN: 978-0-85404-700-0
Fanun M. 2009. Properties of microemulsions with sugar surfactants and peppermint oil. Colloid Polymer Science, 287: 899-910. DOI: 10.1007/s00396-009-2043-y
Fechner A, Knoth A, Scherze I, Muschiolik G. 2007. Stability and release properties of double-emulsions stabilised by caseinatedextran conjugates. Food Hydrocoll, 21: 943-952. DOI: 10.1016/j.foodhyd.2006.10.021 Flanagan J, Singh H. 2006. Microemulsions: a potential delivery systems for bioactives in food. Crit Rev Food Sci Nutr, 46: 221- 237. DOI: 10.1080/10408690590956710
Frasch-Melnik S, Spyropoulos F, Norton IT. 2010. W1/O/W2 double emulsions stabilised by fat crystals - formulation, stability and salt release. Journal of Colloid and Interface Science, 350: 178 185. DOI: 10.1016/j.jcis.2010.06.039
Friberg S, Larsson K 1997. Food emulsions. 3th Edition. New York: Marcel Dekker.
Garti N. 1997. Progress in stabilization and transport phenomena of double emulsions in food applications. Lebensm-Wiss Technol, 30: 222-235. DOI: 10.1006/fstl.1996.0176
Ghosh V, Mukherjee A, Chandrasekaran N. 2013. Ultrasonic emulsification of food-grade nanoemulsion formulation and evaluation of its bactericidal activity. Ultrasonics Sonochemistry, 20: 338-344. DOI: 10.1016/j.ultsonch.2012.08.010
Guraya HS, James C. 2002. Deagglomeration of rice starch-protein aggregates by high pressure homogenization. Starch, 54: 108- 116. DOI: 10.1002/1521-379X(200204)54:3/4_____108::AIDSTAR108>3.0.CO;2-2
Gutiérrez JM, González C, Maestro A, Solé I, Pey CM, Nolla J. 2008. Nano-emulsions: new applications and optimization of their preparation. Current Opinion in Colloid and Interface Science, 13: 245-251. DOI: 10.1016/j.cocis.2008.01.005
Gülseren İ, Corredig M. 2014. Interactions between polyglycerol polyricinoleate (PGPR) and pectins at the oil-water interface and their influence on the stability of water-in-oil emulsions. Food Hydrocoll, 34: 154-160. DOI: 10.1016/j.foodhyd.2012.11.015
Hemar Y, Cheng LJ, Oliver CM, Sansuansri L, Augustin M. 2010. Encapsulation of resveratrol using water-in-oil-water double emulsions. Food Biophysics, 5: 120-127. DOI: 10.1007/s11483- 010-9152-5
Iancu MN, Chevalier Y, Popa M, Hamaide T. 2009. Internally gelled W/O and W/O/W double emulsions. e-Polymers, 099. DOI: 10.1515/epoly.2009.9.1.1184
Jafari SM, He Y, Bhandari B. 2006. Nano-emulsion production by sonication and microfluidization- a comparison. International Journal of Food Properties, 9: 475-485. DOI: 10.1080/10942910600596464
Jafari SM, He Y, Bhandari B. 2007. Optimization of nanoemulsions production by microfluidization. Eur Food Res Technol, 225: 773-741. DOI: 10.1007/s00217-006-0476-9
Jiménez-Colmenero F. 2013. Potential applications of multiple emulsions in the development of healthy and functional foods. Food Res Int, 52: 64-74. DOI: 10.1016/j.foodres.2013.02.040
Kanouni M, Rosano HL, Naouli N. 2002. Preparation of a stable double emulsion (W1/O/W2): role of the interfacial films on the stability of the system. Advances in Colloid and Interface Science, 99: 229-254. DOI: 10.1016/S0001-8686(02)00079-9
Kara A, Urgu M, Nacak B, Serdaroğlu M. 2013. Effect of water-inolive oil emulsion and carrot powder addition on some emulsion properties of reduced-fat model system meat emulsion systems. In: Serdaroğlu M, Öztürk B, Akcan T. 59th ICOMSTInternational Congress of Meat Science and Technology, 18-23 August, 2013, Izmir, Turkey.
Kentish S, Wooster TJ, Ashokkumar M, Balachandran S, Mawson R, Simons L. 2008. The use of ultrasonics for nanoemulsion preparation. Innovative Food Science and Emerging Technologies, 9: 170-175. DOI: 10.1016/j.ifset.2007.07.005
Kim HJ, Cho YH, Bae EK, Shin TS, Choi SW, Choi KH, Park J. 2005. Development of W/O/W multiple emulsion formulation containing Burkholderia gladioli. J Microbiol Biotechnol, 15: 29-34.
Kim HJ, Decker EA, McClements DJ. 2006. Preparation of multiple emulsions based on thermodynamic incompatibility of heatdenatured whey protein and pectin solutions. Food Hydrocoll, 20: 586-595. DOI: 10.1016/j.foodhyd.2005.06.007
Knoth A, Scherze I, Muschiolik G. 2005. Effect of lipid type on water-in-oil-emulsions stabilized by phosphatidylcholinedepleted lecithin and polyglycerol polyricinoleate. Eur J Lipid Sci Technol, 107: 857-863. DOI: 10.1002/ejlt.200501205
Koberstein-Hajda A, Dickinson E. 1996. Stability of water-in-oil-inwater emulsions containing faba bean proteins. Food Hydrocoll, 10: 251-254. DOI: 10.1016/s0268-005x(96)80042-7
Krog MJ, Riisom TH, Larsson K. 1983. Applications in the food industry. In: Becker P. Encyclopedia of Emulsion Technology. Vol 2: Applications. New York: Marcel Dekker. pp: 321-365. ISBN-13: 978-0824718770
Krog NJ, Sparso FV. 2004. Food emulsifiers: their chemical and physical properties. In: Friberg SE, Larsson K, Sjöblom J. Food Emulsions. New York: Marcel Dekker. pp: 86-87. ISBN: 978-0- 8247-4696-4
Kwon SS, Nam YS, Lee JS, Ku BS, Han SH, Lee JY, Chang IS. 2002. Preparation and characterization of coenzyme Q10-loaded PMMA nanoparticles by a new emulsification process based on microfluidization. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 210: 95-104. DOI: 10.1016/S0927- 7757(02)00212-1
Laouini A, Fessi H, Charcosset C. 2012. Membrane emulsification: A promising alternative for vitamin E encapsulation within nano-emulsion. Journal of Membrane Science, 423-424: 85-96. DOI: 10.1016/j.memsci.2012.07.03
Li P, Chiang B. 2012. Process optimization and stability of Dlimonene-in-water nanoemulsions prepared by ultrasonic emulsification using response surface methodology. Ultrasonics Sonochemistry, 19: 192-197. DOI: 10.1016/j.ultsonch.2011.05.017
Lobato-Calleros C, Racillas-Mota MT, Espinosa-Solares T, Alvarez-Ramirez J, Vernon-Carter EJ. 2009. Microstructural and rheological properties of low-fat stirred yoghurts made with skim milk and multiple emulsions. Journal of Texture Studies, 40: 657-675. DOI: 10.1111/j.1745-4603.2009.00204.x
Lobato-Calleros C, Rodriguez E, Sandoval-Castilla O, VernonCarter EJ, Alvarez-Ramirez J. 2006. Reduced-fat white fresh cheese-like products obtained from W1/O/W2 multiple emulsions: Viscoelastic and high-resolution image analyses. Food Res Int, 39: 678-685. DOI: 10.1016/j.foodres.2006.01.006
Lobato-Calleros C, Sosa-Pérez A, Rodriguez-Tafoya J, SandovalCastilla O, Pérez-Alonso C, Vernon-Carter EJ. 2008. Structural and textural characteristics of reduced-fat cheese-like products from W1/O/W2 emulsions and skim milk. LWT-Food Science and Technology, 41: 1847-1856. DOI: 10.1016/j.lwt.2008.01.006
Lutz R, Aserin A, Wicker L, Garti N. 2009. Double emulsions stabilized by a charged complex of modified pectin and whey protein isolate. Colloids and Surfaces B: Biointerfaces, 72: 121- 127. DOI: 10.1016/j.colsurfb.2009.03.024
Mao L, Xu D, Yang J, Yuan F, Gao Y, Zhao J. 2009. Effects of small and large molecule emulsifiers on the characteristics of β- carotene nanoemulsions prepared by high pressure homogenization. Food Technol Biotechnol, 47: 336-342. DOI: 10.1080/01932690903224482
Márquez AL, Wagner J. 2010. Rheology of double (W/O/W) emulsions prepared with soybean milk and fortified with calcium. Journal of Texture Studies, 41: 651-671. DOI: 10.1111/j.1745-4603.2010.00247.x
Mason T, Wilking J, Meleson K, Chang C, Graves S. 2006. Nanoemulsions: formation, structure, and physical properties. Journal of Physics-Condensed Matter, 18: 635-666. DOI: 10.1088/0953-8984/18/41/R01
McClements DJ, Rao J. 2011. Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity. Crit Rev Food Sci Nutr, 51: 285- 330. DOI: 10.1080/10408398.2011.559558
McClements DJ. 1999. Food emulsions: principles, practice and techniques. London Boca Raton: CRC Press. ISBN: 0849380081
McClements DJ. 2005. Food emulsions: principles, practice and techniques. 2th Edition. London Boca Raton: CRC Press. ISBN: 0849320232
McClements DJ. 2010. Emulsion design to improve the delivery of functional lipophilic components. Annual Review of Food Science and Technology, 1: 241-269. DOI: 10.1146/annurev.food.080708.100722
McClements DJ, Decker EA, Weiss J. 2007. Emulsion-based delivery systems for lipophilic bioactive components. J Food Sci, 72: 109-124. DOI: 10.1111/j.1750-3841.2007.00507.x
McClements DJ, Decker EA, Park Y, Weiss J. 2009. Structural design principles for delivery of bioactive components in nutraceuticals and functional foods. Crit Rev Food Sci Nutr, 49: 577-606. DOI: 10.1080/10408390902841529
Moulik SP, Paul BK. 1998. Structure, dynamics and transport properties of microemulsions. Advances in Colloid and Interface Science, 78: 99-195. DOI: 10.1016/S0001- 8686(98)00063-3
Murillo-Martínez MM, Pedroza-Islas R, Lobato-Calleros C, Martínez-Ferez A, Vernon-Carter EJ. 2011. Designing W1/O/W2 double emulsions stabilized by protein-polysaccharide complexes for producing edible films: rheological, mechanical and water vapour properties. Food Hydrocoll, 25: 577-585. DOI: 10.1016/j.foodhyd.2010.06.015
Muschiolik G. 2007. Multiple emulsions for food use. Current Opinion in Colloid and Interface Science, 12: 213-220. DOI: 10.1016/j.cocis.2007.07.006
Nakajima H, Tomomasa S, Okabe M. 1993. Preparation of nanoemulsions. Proceedings First World Congress on Emulsions, 19-22 October, 1993, Paris, France.
Nakajima H. 1997. Microemulsions in cosmetics. In: Solans C, Kunieda H. Industrial Applications of Microemulsions. New York: Marcel Dekker. pp: 175-197. ISBN: 0-8247-9795
ORegan J, Mulvihill DM. 2010. Sodium caseinate-maltodextrin conjugate stabilized double emulsions: encapsulation and stability. Food Res Int, 43: 224-231. DOI: 10.1016/j.foodres.2009.09.031
Oza KP, Frank SG. 1989. Multiple emulsions stabilized by colloidal microcrystalline cellulose. J Dispers Sci Technol, 10: 163-185. DOI: 10.1080/01932698908943168
Öztürk B, Serdaroğlu M, Urgu M. 2014. Characteristics of multiple (W/O/W) emulsions manufactured with caseinate or egg white powder. 2nd International Congress on Food Technology, 5-7 November, 2014, Kuşadası, Turkey.
Pawlik A, Cox PW, Norton IT. 2010. Food grade duplex emulsions designed and stabilised with different osmotic pressures. Journal of Colloid and Interface Science, 352: 59-67. DOI: 10.1016/j.jcis.2010.08.049
Perrechil FA, Cunha RL. 2012. Development of multiple emulsions based on the repulsive interaction between sodium caseinate and LBG. Food Hydrocoll, 26: 126-134. DOI: 10.1016/j.foodhyd.2011.04.017
Peter GJ. 2009. Encapsulation of flavors in emulsions for beverages. Current Opinion in Colloid and Interface Science, 14: 43-47.
Rao JJ, McClements DJ. 2010. Stabilization of phase inversion temperature nanoemulsions by surfactant displacement. J Agric Food Chem, 58: 7059-7066. DOI: 10.1021/jf100990r
Rao J, McClements DJ. 2011. Food-grade microemulsions, nanoemulsions and emulsions: fabrication from sucrose monopalmitate & lemon oil. Food Hydrocoll, 25: 1413-1423. DOI: 10.1016/j.foodhyd.2011.02.004
Sanguansri P, Augustin MA. 2006. Nanoscale materials development- a food industry perspective. Trends in Food Science and Technology, 17: 547-556. DOI: 10.1016/j.tifs.2006.04.010
Sapei L, Naqvi MA, Rousseau D. 2012. Stability and release properties of double emulsions for food applications. Food Hydrocoll, 27: 316-323. DOI: 10.1016/j.foodhyd.2011.10.008
Scherze I, Knoth A, Muschiolik G. 2007. Effect of emulsification method on the properties of lecithin- and PGPR-stabilized water-in-oil emulsions. J Dispers Sci Technol, 27: 427-434. DOI: 10.1080/01932690500357081
Seikikawa K, Watanabe M. 2008. Transparent emulsified composition for use in beverages. Givaudan SA, Publication number WO2008/055374.
Serdaroğlu M, Kara A, Öztürk B. 2013a. Multiple emulsions and their applications in food. Proceedings IC FABE 2013- Food and Biosystems Engineering International Conference. 30 May- 2 June, 2013, Skiathos Island, Greece.
Serdaroğlu M, Öztürk B, Urgu M. 2013b. Utilization of egg white powder and olive oil in turkey meat emulsion systems.
Proceedings XXI European Symposium on the Quality of Poultry Meat and XV European Symposium on the Quality of Eggs and Egg Products. 15-19 September, 2013, Bergamo, Italy.
Serdaroğlu M, Öztürk B, Urgu M. 2014. Quality characteristics of meat emulsions manufactured with W/O/W multiple emulsions as fat replacers. 2nd International Congress on Food Technology, 5-7 November, 2014, Kuşadası, Turkey.
Shakeel F, Baboota S, Ahuja A, Ali J, Shafiq S. 2008. Accelerated stability testing of celecoxib nanoemulsion containing cremophor-EL. African Journal of Pharmacy and Pharmacology, 2: 179-183.
Solans C, Solé I. 2012. Nano-emulsions: formation by low-energy methods. Current Opinion in Colloid and Interface Science, 17: 246-254. DOI: 10.1016/j.cocis.2012.07.003
Solans C, Izquierdo P, Nolla J, Azemar N, Garcia-Celma MJ, 2005. Nano-emulsions. Current Opinion in Colloid and Interface Science, 10: 102-110. DOI:10.1016/j.cocis.2005.06.004
Su J. 2008. Formation and stability of food-grade water-in-oil-inwater emulsions. PhD Dissertation, Massey University, Palmerston North, New Zealand.
Su J, Flanagan J, Singh H. 2008. Improving encapsulation efficiency and stability of water-in-oil-in-water emulsions using a modified gum arabic (Acacia (sen) SUPER GUMTM). Food Hydrocoll, 22: 112-120. DOI: 10.1016/j.foodhyd.2007.03.005
Su J, Flanagan J, Hemar Y, Singh H. 2006. Synergistic effects of polyglycerol ester of polyricinoleic acid and sodium caseinate on the stabilisation of water-oil-water emulsions. Food Hydrocoll, 20: 261-268. DOI: 10.1016/j.foodhyd.2004.03.010
Suzuki S, Lim JK. 1994. Microencapsulation with carrageenanlocust bean gum mixture in a multiphase emulsification technique for sustained drug release. J Microencapsul, 11: 197- 203. DOI: 10.3109/02652049409040451
Swaisgood HE. 1996. Characteristics of milk. In: Fennema GR. Food Chemistry. New York: Marcel Dekker. pp: 841-878. Swientek RJ. 1990. Microfluidizing technology enhances emulsion stability. Food Processing, 152-153. Thompson AK, Singh H. 2006. Preparation of liposomes from milk fat globule membrane phospholipids using a microfluidizer. J Dairy Sci, 89: 410-419. DOI: 10.3168/jds.S0022- 0302(06)72105-1
Urgu M, Kara A, Serdaroğlu M. 2013. The effects of using hazelnut oil in water emulsion and hazelnut powder on emulsion properties of reduced fat sausages. Proceedings 59th ICOMSTInternational Congress of Meat Science and Technology, 18-23 August, 2013, Izmir, Turkey.
Vaziri A, Warburton B. 1994. Some preparative variables influencing the properties of W/O/W multiple emulsions. J Microencapsul, 11(6), 649-656. DOI: 10.3109/02652049409051115
Wang X, Jiang Y, Wang Y, Huang M, Ho CT, Huang Q. 2008. Enhancing anti- inflammation activity of curcumin through O/W nanoemulsions. Food Chem, 108: 419-424. DOI: 10.1016/j.foodchem.2007.10.086
Wedzicha BL. 1988. Distribution of low molecular-weight food additives in dispersed systems. In: Dickinson E, Stainsby G. Advances in Food Emulsions and Foams. London: Elsevier Applied Science Publishers. Pp: 329-371.
Whitesides GM, Grzybowski B. 2002. Self-assembly at all scales. Science, 295: 2418-2421. DOI: 10.1126/science.1070821
Xia H, Zhang C, Wang Q. 2001. Study on ultrasonic induced encapsulating emulsion polymerization in the presence of nanoparticles. Journal of Applied Polymer Science, 80: 1130- 1139. DOI: 10.1002/app.1196
Xu Y, Liu H, Ma L, Yan Q. 2011. Effect of corn oil W1/O/W2 multiple emulsions on quality of low-fat Mozzarella cheese. Proceedings 5th International Conference on Bioinformatics and Biomedical Engineering, iCBBE, 10-12 May 2011, Wuhan, China.
Zhang J. 2011. Novel emulsion-based delivery systems. PhD Dissertation, University of Minnesota, USA.