Full article: The effects of emulsifier type, phase ratio, and homogenization methods on stability of the double emulsion

Stabilization of Olive Oil in Water Emulsion with Dairy

Effect of oil phase percentage on the particle size (d4,3) of

Full article: Preparation of a stable gel-in-crystallized oil-in

Quality by design prospects of pharmaceuticals application of

Investigating the Rheology and Stability of Heavy Crude Oil-in

Multiple Emulsions – Preparation and Stability - IUFOST, 13th

Effect of ultrasonic power on the stability of low-molecular

Preparation of o/w nanosized emulsion (de novo method) [by

Processes, Free Full-Text

Processes, Free Full-Text

Meat, dairy and vegetable emulsions: Recent innovations in the

Foods, Free Full-Text

Foods, Free Full-Text