Advances in Research on Water-in-Water Emulsions Based on the Stabilization Mechanism of Pickering Emulsions

Water-in-water emulsions, which have a very low interfacial tension and a thick interfacial layer, are formed by two thermodynamically incompatible hydrophilic macromolecules in a certain proportion. It has been reported that the system cannot be stabilized by surfactants, but can avoid macroscopic...

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Bibliographic Details

Published in:	Shipin Kexue
Main Author:	GOU Qingxia, YAO Xiaolin, WEI Xiangying, YUE Jianxiong, YUE Juan, LI Dan
Format:	Article
Language:	English
Published:	China Food Publishing Company 2023-07-01
Subjects:	water-in-water emulsions; solid particles; pickering emulsions; stabilization mechanism; interface adsorption
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-13-033.pdf