Food Process Engineering (LVT)

AiF 19443 N: Investigations on the structure stability of W1/O/W2 double emulsions for the targeted release of an encapsulated active ingredient

Publications:

S.M. Neumann, N. Wittstock, U. S. van der Schaaf, H.P. Karbstein, Interactions in
water in oil in water double emulsions: Systematical investigations on the interfacial
properties and emulsion structure of the outer oil in water emulsion, Colloids
and Surfaces A: Physicochemical and Engineering aspects (537) (2018) 524–531

Neumann, Susanne Maria; van der Schaaf, Ulrike Sabine; Karbstein, Heike Petra
(2017): Structure stability and crystallization behavior of water in oil in water
(WOW) double emulsions during their characterization by differential scanning calorimetry
(DSC). In: Journal of Thermal Analysis and Calorimetry. DOI:
10.1007/s10973-017-6723-4.

Neumann, S. M.; van der Schaaf, U. S.; Karbstein, H. P. (2018): Investigations on
the relationship between interfacial and single droplet experiments to describe instability
mechanisms in double emulsions. In: Colloids and Surfaces A: Physicochemical
and Engineering Aspects 553, S. 464–471. DOI: 10.1016/j.colsurfa.
2018.05.087.

Leister, N.; Karbstein, H.P. (2020): Evaluating the Stability of Double Emulsions– A Review of the Measurement Techniques for the Systematic Investigation of Instability Mechanisms In: Colloids and Interfaces 4 (1), S. 8.


Publications (in German):

1. Neumann, Susanne Maria. Entwicklung von Methoden zur systematischen Untersuchung
physikalischer Instabilitätsphänomene in Wasser-in-Öl-in-Wasser Doppelemulsionen.
Verlag Dr. Hut, 2018.