Preparation characteristics of water-in-oil-in-water emulsions using an asymmetric straight-through microchannel array device: Effect of water-soluble and oil-soluble emulsifiers

Puntos clave

• Water-in-oil-in-water emulsions exhibited altered droplet sizes depending on the type of emulsifier used, influencing their overall stability.
• The use of an asymmetric straight-through microchannel array device allowed for a consistent formation of emulsions with minimal disruption.
• Different emulsifier types were tested, revealing significant impacts on both phase inversion and final emulsion characteristics.
• Understanding these characteristics can improve industrial applications in food and pharmaceutical sectors that rely on stable emulsions.