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Demulsification to control solute release from Pickering crystal-stabilized water-in-oil emulsions

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Fabrication and characterization of fat crystal-stabilized W/O high internal phase Pickering emulsions (HIPPEs) as a low-fat alternative margarine

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Water-in-oil Pickering emulsions stabilized solely by a naturally occurring steroidal sapogenin: Diosgenin

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Water-in-oil emulsions enriched with alpha-linolenic acid in diacylglycerol form: Stability, formation mechanism and in vitro digestion analysis

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Crystallization of lipids and lipid emulsions treated by power ultrasound: A review

Gao, Y., & Meng, Z. (2022) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2022.2119365 · Cited by 26

High internal phase Pickering emulsions stabilized by natural deep eutectic solvents: The freeze-thaw stability and cryopreservation capability

Li, C., Su, S., Li, H., Qin, S., Wu, Y., Ouyang, K., Shi, M., & Zeng, C. (2024) · LWT · doi:10.1016/j.lwt.2024.117193 · Cited by 26

Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions

Panchal, B., Truong, T., Prakash, S., Bansal, N., & Bhandari, B. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.127538 · Cited by 26

Tailoring flow behavior and texture of water based cocoa suspensions

Wollgarten, S., Yüce, C., Koos, E., & Willenbacher, N. (2015) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2015.06.010 · Cited by 25

Controlling lipid crystallization across multiple length scales by directed shear flow

Mishra, K., Kummer, N., Bergfreund, J., Kämpf, F., Bertsch, P., Pauer, R., Nyström, G., Fischer, P., & Windhab, E. J. (2022) · Journal of Colloid and Interface Science · doi:10.1016/j.jcis.2022.10.005 · Cited by 25

Pickering Water‐in‐Oil Emulsions Stabilized Solely by Fat Crystals

Tenorio‐Garcia, E., Araiza‐Calahorra, A., Rappolt, M., Simone, E., & Sarkar, A. (2023) · Advanced Materials Interfaces · doi:10.1002/admi.202300190 · Cited by 35

Continuous‐phase fat crystals strongly influence water‐in‐oil emulsion stability

Hodge, S. M., & Rousseau, D. (2005) · Journal of the American Oil Chemists Society · doi:10.1007/s11746-005-5166-4 · Cited by 87

Fat crystals and emulsion stability — a review

Rousseau, D. (2000) · Food Research International · doi:10.1016/s0963-9969(00)00017-x · Cited by 439

Influence of fat crystals in the oil phase on stability of oil-in-water emulsions

van Boekel, M. A. J. S. (1980) · doi:10.18174/211269 · Cited by 32

Water‐in‐triglyceride oil emulsions. Effect of fat crystals on stability

Johansson, D., Bergenståhl, B., & Lundgren, E. (1995) · Journal of the American Oil Chemists Society · doi:10.1007/bf02542072 · Cited by 43