3. Location of the emulsifier at the oil/water interface in an O/W

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

Continuous Emulsification / Apex Disperser Zero / Hiroshima Metal & Machinery

Creating nanoscale emulsions using condensation

Foods, Free Full-Text

Emulsifiers: Parts, Types, Uses, and Configurations

Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions - ScienceDirect

Ultrastable Water-in-Oil High Internal Phase Emulsions Featuring Interfacial and Biphasic Network Stabilization

Preparation of a W/O/W double emulsion in two steps: a high-shear

Breaking of Emulsions with Chemical Additives: Using Surrogate Fluids to Develop a Novel Theoretical Framework and Its Application to Water-in-Crude Oil Emulsions

pH-responsive water-in-oil emulsions with reversible phase inversion behavior stabilized by a novel dynamic covalent surfactant - ScienceDirect

Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures - Li - 2020 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library

Types of emulsions - Dosage forms

Effect of W/O pre-emulsion prepared with different emulsifiers on the physicochemical properties of soy protein isolate-based emulsion films - ScienceDirect