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The aim of present study is to design food-grade W/O/W double emulsions encapsulating Mg2+ and investigate their stability and release properties. Prepared emulsions were characterized in terms of global stability, particle size, rheological properties, and interfacial tension. The double emulsions were sensitive to the presence of magnesium salt. The mean droplet size and viscosity of emulsions was positively correlated to MgCl2 concentration. The microscopic pictures confirmed that the water transfer between two aqueous phases caused the reduced stability of double emulsions. It was suggested that swelling breakdown was the main mechanism in controlling the release of encapsulated Mg2+.
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Zhu et al. (2017) studied this question.
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