Stabilization of liquid
water-in-oil emulsions by modifying the interfacial interaction ofglycerol monooleate with
aqueous phase ingredients
Maria Romero-Peñaa,b, Supratim
Ghosha*
aDepartment of Food and Bioproduct Sciences,
College of Agriculture and Bioresources, University of Saskatchewan,
Saskatoon, Saskatchewan S7N 5A8, Canada
bEscuela Superior Politécnica del Litoral,
ESPOL, Facultad de Ingeniería en Mecánica y Ciencias de la Producción,
Campus Gustavo Galindo Km. 30.5 Vía Perimetral, P.O. Box 09-01-5863,
Guayaquil, Ecuador
*Corresponding authors contact
E-mail:
supratim.ghosh@usask.ca