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Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: a review - ScienceDirect

PDF) Double emulsions (W/O/W emulsions): Encapsulation of Plant Biactives

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Full article: Double emulsion oil-in water-in oil (O/W/O) stabilized by sodium caseinate and k-carrageenan

Solid-in-oil-in-water emulsion

Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives - Zhu - 2019 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library

Preparation of vitamin D3-loaded oil-in-water-in-oil double emulsions using psyllium gum: optimization using response surface methodology, Chemical and Biological Technologies in Agriculture

Fabrication and characterization of gel-in-oil-water (G/O/W) double emulsion stabilized by flaxseed gum/whey protein isolate complexes - ScienceDirect