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2020•SN Applied SciencesOpen access

Preparation of stable multiple emulsions using food-grade emulsifiers: evaluating the effects of emulsifier concentration, W/O phase ratio, and emulsification process

Homa Ghasemi, Shaghayegh Darjani, Hadie Mazloomi, Saeed Mozaffari

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Key concepts: Emulsion, Homogenizer, Creaming, Coalescence (physics), Homogenization (climate), Particle size, Chromatography, Chemistry

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Preparation of stable multiple emulsions using food-grade emulsifiers: evaluating the effects of emulsifier concentration, W/O phase ratio, and emulsification process — Research Paper | ScholarLens