New review paper on water-in-oil emulsions published in Trends in Food Science & Technology

A new open access review paper titled "Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: a review" has been published in Trends in Food Science & Technology, Volume 102, Pages 49-59 by Dr. Morfo Zembyla (ex PhD Student from Sarkar Lab). In this paper, Dr. Zembyla discusses stabilization of water-in-oil (W/O) emulsions, focusing on interfacial design using surfactants, biopolymers, particles and/or combinations thereof. Although polyglycerol polyricinoleate (PGPR, E476) is considered as the ‘classic’ surfactant when it comes to stabilization of W/O emulsions, the focal point of current research has recently shifted towards the use of particle stabilizers that allow longer term Pickering stabilization against coalescence and Ostwald ripening. In addition, stabilization via viscosity modification is also briefly examined. Click here for reading the full text article: https://doi.org/10.1016/j.tifs.2020.07.028 We thank #EPSRC SOFI CDT and Nestle PTC York for the funding.