References
Amar-Yuli, I., & Garti, N. (2005). Transitions induced by solubilized fat into reverse hexagonal mesophases. Colloids and Surfaces B: Biointerfaces , 43 (2), 72-82.
Amar-Yuli, I., Wachtel, E., Shoshan, E. B., Danino, D., Aserin, A., & Garti, N. (2007). Hexosome and hexagonal phases mediated by hydration and polymeric stabilizer. Langmuir , 23 (7), 3637-3645.
Aronson, M. P., & Petko, M. F. (1993). Highly Concentrated Water-in-Oil Emulsions: Influence of Electrolyte on Their Properties and Stability.Journal of Colloid and Interface Science , 159 (1), 134-149. https://doi.org/https://doi.org/10.1006/jcis.1993.1305
Bitan-Cherbakovsky, L., Yuli-Amar, I., Aserin, A., & Garti, N. (2009). Structural Rearrangements and Interaction within HII Mesophase Induced by Cosolubilization of Vitamin E and Ascorbic Acid. Langmuir ,25 (22), 13106-13113. https://doi.org/10.1021/la901195t
Bus, J., Groeneweg, F., & van Voorst Vader, F. (1990, 1990//). Effect of hydrogen bonding on water in oil emulsion properties. Surfactants and Macromolecules: Self-Assembly at Interfaces and in Bulk, Darmstadt.
Canada, H. (2017). Notice of Modification to the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents to Enable the Use of Polyglycerol Esters of Interesterified Castor Oil Fatty Acids in Unstandardized Chocolate Confectionery (NOM/ADM-0088).
Capel, F., Nicolai, T., Durand, D., Boulenguer, P., & Langendorff, V. (2006). Calcium and acid induced gelation of (amidated) low methoxyl pectin. Food Hydrocolloids , 20 (6), 901-907.
Erramreddy, V. V., Tu, S., & Ghosh, S. (2017). Rheological reversibility and long-term stability of repulsive and attractive nanoemulsion gels. RSC Advances , 7 (75), 47818-47832.
Flutto, L. (2003). Pectin: Properties and determination. In B. Caballero, Finglas, P., & Toldrá, F. (Ed.), Encyclopedia of Food Sciences and Nutrition Second Edition (pp. 4449-4456). Academic Press.
Ford, R. E., & Furmidge, C. G. L. (1966). Studies at phase interfaces: II. The stabilization of water-in-oil emulsions using oil-soluble emulsifiers. Journal of Colloid and Interface Science ,22 (4), 331-341. https://doi.org/https://doi.org/10.1016/0021-9797(66)90013-0
Ganguly, S., Mohan, V. K., Bhasu, V. C. J., Mathews, E., Adiseshaiah, K. S., & Kumar, A. S. (1992). Surfactant—electrolyte interactions in concentrated water-in-oil emulsions: FT-IR spectroscopic and low-temperature differential scanning calorimetric studies.Colloids and Surfaces , 65 (4), 243-256. https://doi.org/https://doi.org/10.1016/0166-6622(92)80180-A
Gaonkar, A. G. (1989). Interfacial tensions of vegetable oil/water systems: effect of oil purification. Journal of the American Oil Chemists’ Society , 66 (8), 1090-1092.
Ghosh, S., & Rousseau, D. (2009). Freeze–thaw stability of water-in-oil emulsions. Journal of Colloid and Interface Science ,339 (1), 91-102.
Ghosh, S., & Rousseau, D. (2011). Fat crystals and water-in-oil emulsion stability. Current Opinion in Colloid & Interface Science , 16 (5), 421-431. https://doi.org/10.1016/j.cocis.2011.06.006
Ghosh, S., & Rousseau, D. r. (2012). Triacylglycerol interfacial crystallization and shear structuring in water-in-oil emulsions.Crystal Growth & Design , 12 (10), 4944-4954. https://doi.org/https://doi.org/10.1021/cg300872m
Ghosh, S., Tran, T., & Rousseau, D. (2011). Comparison of Pickering and Network Stabilization in Water-in-Oil Emulsions. Langmuir ,27 (11), 6589-6597. https://doi.org/https://doi.org/10.1021/la200065y
Goubran, R., & Garti, N. (1988). Stability of hater in oil emulsions using high molecular weight emulsifiers Journal of Dispersion Science and Technology , 9 (2), 131-148. https://doi.org/10.1080/01932698808943981
Kent, P., & Saunders, B. R. (2001). The Role of Added Electrolyte in the Stabilization of Inverse Emulsions. Journal of Colloid and Interface Science , 242 (2), 437-442. https://doi.org/https://doi.org/10.1006/jcis.2001.7792
Leroux, J., Langendorff, V., Schick, G., Vaishnav, V., & Mazoyer, J. (2003). Emulsion stabilizing properties of pectin. Food Hydrocolloids , 17 (4), 455-462. https://doi.org/10.1016/s0268-005x(03)00027-4
Lindenstruth, K., & Muller, B. W. (2004). Parameters with influence on the droplet size of w/o emulsions. Pharmazie , 59 (3), 187-190.
Lutz, R., Aserin, A., Wicker, L., & Garti, N. (2009). Structure and physical properties of pectins with block-wise distribution of carboxylic acid groups. Food Hydrocolloids , 23 (3), 786-794.
Márquez, A. L., Medrano, A., Panizzolo, L. A., & Wagner, J. R. (2010). Effect of calcium salts and surfactant concentration on the stability of water-in-oil (w/o) emulsions prepared with polyglycerol polyricinoleate.Journal of Colloid and Interface Science , 341 (1), 101-108. https://doi.org/https://doi.org/10.1016/j.jcis.2009.09.020
Mettu, S., Wu, C., & Dagastine, R. R. (2018). Dynamic forces between emulsified water drops coated with Poly-Glycerol-Poly-Ricinoleate (PGPR) in canola oil. Journal of Colloid and Interface Science ,517 , 166-175.
Opawale, F. O., & Burgess, D. J. (1998). Influence of Interfacial Properties of Lipophilic Surfactants on Water-in-Oil Emulsion Stability.Journal of Colloid and Interface Science , 197 (1), 142-150. https://doi.org/https://doi.org/10.1006/jcis.1997.5222
Prichapan, N., McClements, D. J., & Klinkesom, U. (2017). Influence of rice bran stearin on stability, properties and encapsulation efficiency of polyglycerol polyricinoleate (PGPR)-stabilized water-in-rice bran oil emulsions. Food Research International , 93 , 26-32. https://doi.org/10.1016/j.foodres.2017.01.007
Rafanan, R., & Rousseau, D. (2017). Dispersed droplets as active fillers in fat-crystal network-stabilized water-in-oil emulsions.Food Research International , 99 , 355-362.
Romero-Peña, M., & Ghosh, S. (2021). Effect of Water Content and Pectin on the Viscoelastic Improvement of Water-in-Canola Oil Emulsions.Fluids , 6 (6), 228. https://www.mdpi.com/2311-5521/6/6/228
Romero-Peña, M., Ng, E. K., & Ghosh, S. (2020). Development of thermally stable coarse water-in-oil emulsions as potential DNA bioreactors. Journal of Dispersion Science and Technology , 1-10.
Scherze, I., Knoth, A., & Muschiolik, G. (2006). Effect of Emulsification Method on the Properties of Lecithin‐ and PGPR‐Stabilized Water‐in‐Oil‐Emulsions. Journal of Dispersion Science and Technology , 27 (4), 427-434. https://doi.org/10.1080/01932690500357081
Schmidt, U., Schmidt, K., Kurz, T., Endreß, H.-U., & Schuchmann, H. (2015). Pectins of different origin and their performance in forming and stabilizing oil-in-water-emulsions. Food Hydrocolloids ,46 , 59-66.
Tuntiwiwattanapun, N., Tongcumpou, C., Haagenson, D., & Wiesenborn, D. (2013). Development and scale-up of aqueous surfactant-assisted extraction of canola oil for use as biodiesel feedstock. Journal of the American Oil Chemists’ Society , 90 (7), 1089-1099.
Ushikubo, F. Y., & Cunha, R. L. (2014). Stability mechanisms of liquid water-in-oil emulsions. Food Hydrocolloids , 34 , 145-153. https://doi.org/10.1016/j.foodhyd.2012.11.016
Villamagna, F., Whitehead, M. A., & Chattopadyay, A. K. (1995). A molecular modelling approach to the analysis of present and design of future surfactants for water-in-oil emulsions. Journal of Molecular Structure: THEOCHEM , 343 , 77-103. https://doi.org/https://doi.org/10.1016/0166-1280(95)90531-6
Wilson, R., van Schie, B. J., & Howes, D. (1998). Overview of the Preparation, Use and Biological Studies on Polyglycerol Polyricinoleate (PGPR). Food and Chemical Toxicology , 36 (9), 711-718. https://doi.org/https://doi.org/10.1016/S0278-6915(98)00057-X
Xaxa, R. K. (2014). Spreading behavior of oil-in-water emulsion on model solid substrates Indian Institute of Science Education and Research, Pune, India. http://dr.iiserpune.ac.in:8080/xmlui/handle/123456789/351
Yuliarti, O., & Othman, R. M. B. (2018). Temperature dependence of acid and calcium-induced low-methoxyl pectin gel extracted from Cyclea barbata Miers. Food Hydrocolloids , 81 , 300-311.