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