Double Emulsions Stabilized by Food Biopolymers

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Double Emulsions: Emerging Delivery System for Plant Bioactives (2015, background): “They form a bulky visco-elastic layer around droplets preventing release of encapsulated material and also provide steric stabilisation which prevents coalescence of internal droplets and thus improves stability (Dickinson 2011).”
Emulsion stabilization using polysaccharide-protein complexes (2013, background): “This interesting area is also included in a recent review [122].”