Fabrication and stability of W/O/W emulsions stabilized by gum arabic and polyglycerol polyricinoleate.
Fuge NiuMengdi ZhaoWeiwei TuZhe LiYi GaoYixuan DuWeichun PanPublished in: Journal of the science of food and agriculture (2023)
Overall, this study provides a new strategy for the preparation of W/O/W emulsions, which might be beneficial for application in food, cosmetic, chemical, and pharmaceutical industries. This article is protected by copyright. All rights reserved.