Skip to main content
SpringerLink
Log in

Characterization of W/O/W Emulsions with a View to Possible Food Applications

  • Chapter
Developments in Food Engineering

  • 17 Accesses

Abstract

Electrostatic interactions between the dispersed vesicular globules of W/O/W emulsions can be controlled by the magnitudes of isoelectric point of proteins immobilized in the inner aqueous phase of the globules. A certain amount of saccharides dissolved in the two aqueous phases of the emulsions plays a role in an increase in hydration repulsion between the globules due to the formation of thick hydration layer on the globules. An attempt at estimating total potential energy of interactions between the vesicular globules has been made in consideration of the hydration force.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 84.99
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 109.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Similar content being viewed by others

Reference

  1. Matsumoto, S., W/O/W-type multiple emulsions. In Nonionic Surfactants, Physical Chemistry, ed. M.J. Schick, Marcel Dekker, Inc., New York, 1987, pp. 549–600.

    Google Scholar 

  2. Matsumoto, S., Kita, Y. and Yonezawa, D., An attempt at preparing water-in-oil-in-water multiple-phase emulsions. J. Colloid Interface Sci., 1976, 57, 353–61.

    Article  ADS  CAS  Google Scholar 

  3. Matsumoto, S., Development of W/O/W-type dispersion during phase inversion of concentrated W/O emulsions. J. Colloid Interface Sci., 1983, 94, 362–68.

    Article  ADS  CAS  Google Scholar 

  4. Matsumoto, S., Inoue, T., Kohda, M. and Ikura, K., Water permeability of oil layers in W/O/W emulsions under osmotic pressure gradients. J. Colloid Interface Sci., 1980, 77, 555–63.

    Article  ADS  CAS  Google Scholar 

  5. Ueda, K. and Matsumoto, S., Effect of sugars on the physicochemical properties of W/O/W emulsions. J. Colloid Interface Sci., 1991, 147, 333–40.

    Article  ADS  CAS  Google Scholar 

  6. Rand, R.P. and Parsegian, V.A., Hydration forces between phospholipid bilayers. Biochim. Biophys. Acta, 1989, 988, 351–76.

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Agricultural Chemistry, College of Agriculture, The University of Osaka Prefecture, Gakuen-cho, Sakai-shi, Osaka 593, Japan

    Sachio Matsumoto

Authors
  1. Sachio Matsumoto
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Department of Bioengineering, Faculty of Engineering, Yokohama National University, Tokiwadai, Hodogaya-ku, Yokohama 240, Japan

    Toshimasa Yano (Professor Emeritus, University of Tokyo) (Professor Emeritus, University of Tokyo)

  2. Department of Food Science and Technology, Faculty of Agriculture, Kyoto University, Sakyo-ku, Kyoto, 606-01, Japan

    Ryuichi Matsuno

  3. Department of Agricultural Chemistry, Faculty of Agriculture, University of Tokyo, Yayoi, Bunkyo-ku, Tokyo 113, Japan

    Kozo Nakamura

Rights and permissions

Reprints and permissions

Copyright information

© 1994 Springer Science+Business Media Dordrecht

About this chapter

Cite this chapter

Matsumoto, S. (1994). Characterization of W/O/W Emulsions with a View to Possible Food Applications. In: Yano, T., Matsuno, R., Nakamura, K. (eds) Developments in Food Engineering. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2674-2_47

Download citation

  • DOI: https://doi.org/10.1007/978-1-4615-2674-2_47

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-6149-7

  • Online ISBN: 978-1-4615-2674-2

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation