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Cofrades, S., Santos-Lopez, J.A., Freire, M., Benedí, J., Sanchez-Muniz, F.J. and Jimenez-Colmenero, F. (2014) Oxidative Stability of Meat Systems Made with W1/O/W2 Emulsions Prepared with Hydroxytyrosol and Chia Oil as Lipid Phase. LWT-Food Science and Technology, 59, 941-947.
https://doi.org/10.1016/j.lwt.2014.06.051

has been cited by the following article:

• TITLE: Preparation of Microcapsules Containing Dye Aqueous Solution and Investigation of Release Feature According to Preparation Method

  AUTHORS: Yoshinari Taguchi, Natsukaze Saito, Masato Tanaka

  KEYWORDS: Microencapsulation, Methylene Blue, Permeability Coefficient, Multiple Emulsion, Suspension Polymerization, Interfacial Polycondensation Reaction

  JOURNAL NAME: Journal of Encapsulation and Adsorption Sciences, Vol.7 No.2, June 23, 2017

  ABSTRACT: Microcapsules containing the dye aqueous solution were prepared with three kinds of preparation methods and the release feature of microcapsules with each preparation method was mainly investigated. As a dye tried to microencapsulate, methylene blue was adopted, because methylene blue aqueous solution was changed in color with light irradiation and utilized in order to check the degree of river pollution. Microencapsulation using multiple emulsion was performed with the suspension polymerization method, the inverse interfacial polycondensation method and the suspension polymerization in parallel with the interfacial polymerization method, respectively. The release feature of microcapsules prepared with each preparation method was estimated with the solute permeability coefficient. It was found that the release feature of dye aqueous solution was different according to the preparation method and could be delicately controlled by microencapsulating with the suspension polymerization in parallel with interfacial polycondensation reaction and forming the polyurethane shell on the surface of the dye aqueous solution droplets.