Recent Innovations in Emulsion Science and Technology for Food Applications

Stimuli-responsive emulsions: Recent advances and potential applications - ScienceDirect

Innovative Method for Water-in-Oil Emulsion Treatment Using Atmospheric Nonthermal-Plasma Technology

JAFC：应用于食品的乳液科学与技术最新进展- 知乎

Depletion Effects and Stabilization of Pickering Emulsions Prepared from a Dual Nanocellulose System

New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

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High Internal Phase Emulsion for Food-Grade 3D Printing Materials

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Trends in food emulsion technology: Pickering, nano-, and double emulsions - ScienceDirect

Preparation, characterization, and bioactivity of Zingiber officinale Roscoe powder‐based Pickering emulsions - Formoso - 2022 - Journal of the Science of Food and Agriculture - Wiley Online Library

JAFC：应用于食品的乳液科学与技术最新进展- 知乎

PDF) Beverage emulsions: Recent developments in formulation, production, and applications

Formulation and Stabilization of Concentrated Edible Oil-in-Water Emulsions Based on Electrostatic Complexes of a Food-Grade Cationic Surfactant (Ethyl Lauroyl Arginate) and Cellulose Nanocrystals

PDF) Kinetics of Oil-in-Water Emulsion Stabilization using Lecithin and Biosilica

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