ReviewFood science and biotechnology2026
Progress on water-in-oil-in-water (w/o/w) double emulsions: bioactive delivery, stability optimization, and sports nutrition applications.
Review in Food science and biotechnology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
3 authors.
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Abstract
There is a growing global demand for healthy and nutritious foods, especially among specialized groups such as athletes and bodybuilders. Water-in-oil-in-water (W/O/W) double emulsions have garnered significant interest due to their ability to simultaneously deliver both hydrophilic and hydrophobic bioactive compounds. This review discusses the cargo release mechanism of W/O/W emulsions, along with their inherent advantages and limitations. The primary preparation methods and fabrication techniques for such emulsions are subsequently summarized. Additionally, the instability mechanisms of W/O/W emulsions are verified, and corresponding strategies to enhance their stability are proposed. Furthermore, the application of double emulsions as nutritional supplements in sports nutrition is critically reviewed, alongside key directions for future research. This review provides a theoretical foundation for the design and development of stable, functionally tailored double emulsions intended for application in athlete-specific food nutrition.
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