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

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

Molecules, Free Full-Text

Solid-in-Oil-in-Water Emulsion: An Innovative Paradigm to Improve Drug Stability and Biological Activity

Foods, Free Full-Text

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

Preparation and drying of water-in-oil-in-water (W/O/W) double emulsion to encapsulate soy peptides - ScienceDirect

Formation of oleogels based on emulsions stabilized with cellulose nanocrystals and sodium caseinate - ScienceDirect

Application of plant proteins as alternative emulsifiers in double emulsions: using kappa‐carrageenan for complex coacervation and microencapsulation of riboflavin - Hua - 2022 - International Journal of Food Science & Technology - Wiley Online Library

Viscosity of W/O/W emulsions (NaCN = 0.3 wt%) with different portions

Full article: Recent progress in oil-in-water-in-oil (O/W/O) double emulsions

Production and Characterization of Oil-in-Water Emulsions Containing Droplets Stabilized by Multilayer Membranes Consisting of β-Lactoglobulin, ι-Carrageenan and Gelatin

PDF) A new application with characterized oil-in-water-in-oil double emulsions: Gelatin-xanthan gum complexes for the edible oil industry

Rheological and structural characterization of carrageenan emulsion gels - ScienceDirect

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