Lipid oxidation in emulsions is hypothesised to increase with decreasing droplet size, as this increases the specific oil–water interfacial area, where lipid oxidation is expected to be initiated. In ...

Emulsions are mixtures of two insoluble liquids, in which one of the liquids exists as a dispersion of small droplets in the other. They are quite common in everyday life; milk, butter, facial creams, ...

Double emulsions are complex, multi-compartment systems in which tiny water droplets are encapsulated within oil droplets, which in turn are dispersed in a continuous aqueous phase. This hierarchical ...