{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,8]],"date-time":"2026-01-08T21:32:23Z","timestamp":1767907943368,"version":"3.49.0"},"reference-count":63,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2020,9,1]],"date-time":"2020-09-01T00:00:00Z","timestamp":1598918400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2020,9,1]],"date-time":"2020-09-01T00:00:00Z","timestamp":1598918400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"}],"funder":[{"name":"Consejer\u00eda de Econom\u00eda y Empleo del Principado de Asturias","award":["GRUPIN14-022"],"award-info":[{"award-number":["GRUPIN14-022"]}]},{"name":"Consejer\u00eda de Econom\u00eda y Empleo del Principado de Asturias","award":["IDI\/2018\/000185"],"award-info":[{"award-number":["IDI\/2018\/000185"]}]},{"DOI":"10.13039\/501100008530","name":"European Regional Development Fund","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100008530","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Colloids and Surfaces B: Biointerfaces"],"published-print":{"date-parts":[[2020,9]]},"DOI":"10.1016\/j.colsurfb.2020.111130","type":"journal-article","created":{"date-parts":[[2020,5,15]],"date-time":"2020-05-15T12:06:36Z","timestamp":1589544396000},"page":"111130","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":19,"special_numbering":"C","title":["Enhancing trans-Resveratrol loading capacity by forcing W1\/O\/W2 emulsions up to its colloidal stability limit"],"prefix":"10.1016","volume":"193","author":[{"given":"Roc\u00edo","family":"D\u00edaz-Ruiz","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Lemuel","family":"Mart\u00ednez-Rey","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Amanda","family":"Laca","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jos\u00e9 Ram\u00f3n","family":"\u00c1lvarez","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2700-4944","authenticated-orcid":false,"given":"Gemma","family":"Guti\u00e9rrez","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6980-0554","authenticated-orcid":false,"given":"Mar\u00eda","family":"Matos","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"78","reference":[{"key":"10.1016\/j.colsurfb.2020.111130_bib0005","doi-asserted-by":"crossref","DOI":"10.1371\/journal.pone.0019881","article-title":"What is new for an old molecule? Systematic review and recommendations on the use of resveratrol","volume":"6","author":"Vang","year":"2011","journal-title":"PLoS One"},{"key":"10.1016\/j.colsurfb.2020.111130_bib0010","first-page":"501","article-title":"Properties and molecular mechanisms of resveratrol: a review","volume":"70","author":"Yang","year":"2015","journal-title":"Die Pharm. - An Int. J. Pharm. Sci."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0015","doi-asserted-by":"crossref","first-page":"174","DOI":"10.1016\/j.nut.2015.08.017","article-title":"Beneficial action of resveratrol: how and why?","volume":"32","author":"Diaz-Gerevini","year":"2016","journal-title":"Nutrition"},{"key":"10.1016\/j.colsurfb.2020.111130_bib0020","article-title":"Resveratrol: An active natural compound in red wines for health","volume":"21","author":"Murtaza","year":"2013","journal-title":"J. Food Drug Anal."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0025","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.arr.2015.01.002","article-title":"Resveratrol supplementation: where are we now and where should we go?","volume":"21","author":"Novelle","year":"2015","journal-title":"Ageing Res. Rev."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0030","doi-asserted-by":"crossref","first-page":"499","DOI":"10.1590\/S1984-82502015000300002","article-title":"The main potentialities of resveratrol for drug delivery systems","volume":"51","author":"Ruivo","year":"2015","journal-title":"Braz. J. Pharm. Sci."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0035","doi-asserted-by":"crossref","first-page":"68","DOI":"10.1016\/j.mrrev.2007.08.004","article-title":"Resveratrol and its analogs: Defense against cancer, coronary disease and neurodegenerative maladies or just a fad?","volume":"658","author":"Saiko","year":"2008","journal-title":"Mutat. Res. - Rev. Mutat. Res."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0040","doi-asserted-by":"crossref","first-page":"806","DOI":"10.2174\/1871520614666140521121722","article-title":"From french paradox to cancer treatment: anti-cancer activities and mechanisms of resveratrol","volume":"14","author":"Yang","year":"2014","journal-title":"Anticancer Agents Med. Chem."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0045","doi-asserted-by":"crossref","first-page":"951","DOI":"10.1002\/cplu.201900267","article-title":"Recent strategies in resveratrol delivery systems","volume":"84","author":"Machado","year":"2019","journal-title":"Chempluschem"},{"key":"10.1016\/j.colsurfb.2020.111130_bib0050","series-title":"Resveratrol and Its Effects on Human Health and Longevity - Myth or Miracle?","author":"Betz","year":"2011"},{"key":"10.1016\/j.colsurfb.2020.111130_bib0055","doi-asserted-by":"crossref","first-page":"224","DOI":"10.1016\/j.chroma.2005.05.083","article-title":"Simple and rapid method for cis- and trans-resveratrol and piceid isomers determination in wine by high-performance liquid chromatography using Chromolith columns","volume":"1085","author":"Vian","year":"2005","journal-title":"J. Chromatogr. A"},{"key":"10.1016\/j.colsurfb.2020.111130_bib0060","doi-asserted-by":"crossref","first-page":"638","DOI":"10.1039\/c2pp25239b","article-title":"Photochemical and photocatalytic degradation of trans-resveratrol","volume":"12","author":"Silva","year":"2013","journal-title":"Photochem. Photobiol. Sci."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0065","doi-asserted-by":"crossref","first-page":"281","DOI":"10.1016\/j.foodchem.2014.08.082","article-title":"Resveratrol entrapped niosomes as yoghurt additive","volume":"170","author":"Pando","year":"2015","journal-title":"Food Chem."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0070","doi-asserted-by":"crossref","first-page":"1158","DOI":"10.1111\/jphp.12093","article-title":"Nanodesign of olein vesicles for the topical delivery of the antioxidant resveratrol","volume":"65","author":"Pando","year":"2013","journal-title":"J. Pharm. Pharmacol."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0075","doi-asserted-by":"crossref","first-page":"227","DOI":"10.1016\/j.jfoodeng.2013.02.020","article-title":"Preparation and characterization of niosomes containing resveratrol","volume":"117","author":"Pando","year":"2013","journal-title":"J. Food Eng."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0080","doi-asserted-by":"crossref","first-page":"368","DOI":"10.1016\/j.jcis.2015.10.022","article-title":"Enhancing delivery and cytotoxicity of resveratrol through a dual nanoencapsulation approach","volume":"462","author":"Soo","year":"2016","journal-title":"J. Colloid Interface Sci."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0085","doi-asserted-by":"crossref","first-page":"88","DOI":"10.1016\/j.tifs.2014.05.003","article-title":"Resveratrol encapsulation: designing delivery systems to overcome solubility, stability and bioavailability issues","volume":"38","author":"Davidov-Pardo","year":"2014","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0090","doi-asserted-by":"crossref","first-page":"120","DOI":"10.1007\/s11483-010-9152-5","article-title":"Encapsulation of resveratrol using Water-in-oil-in-water double emulsions","volume":"5","author":"Hemar","year":"2010","journal-title":"Food Biophys."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0095","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1016\/j.jfoodeng.2018.01.007","article-title":"Encapsulation of resveratrol using food-grade concentrated double emulsions: emulsion characterization and rheological behaviour","volume":"226","author":"Matos","year":"2018","journal-title":"J. Food Eng."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0100","doi-asserted-by":"crossref","first-page":"69","DOI":"10.1016\/j.colsurfa.2013.05.065","article-title":"Preparation of water-in-oil-in-water (W1\/O\/W2) double emulsions containing trans-resveratrol","volume":"442","author":"Matos","year":"2014","journal-title":"Colloids Surf. A Physicochem. Eng. Asp."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0105","doi-asserted-by":"crossref","first-page":"1663","DOI":"10.2174\/092986712799945085","article-title":"Resveratrol in medicinal chemistry: a critical review of its pharmacokinetics, drug-delivery, and membrane interactions","volume":"19","author":"Neves","year":"2012","journal-title":"Curr. Med. Chem."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0110","doi-asserted-by":"crossref","first-page":"1017","DOI":"10.1021\/js950534b","article-title":"Pharmaceutical applications of cyclodextrins. 1. Drug solubilization and stabilization","volume":"85","author":"Loftsson","year":"1996","journal-title":"J. Pharm. Sci."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0115","doi-asserted-by":"crossref","DOI":"10.1016\/j.carbpol.2020.116090","article-title":"Fabrication, characterization, physicochemical stability of zein-chitosan nanocomplex for co-encapsulating curcumin and resveratrol","volume":"236","author":"Chen","year":"2020","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0120","first-page":"419","article-title":"Encapsulation of vitamin C in a rebaudioside-sweetened model beverage using water in oil in water double emulsions","volume":"96","author":"Kheynoor","year":"2018","journal-title":"Food Sci. Technol."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0125","doi-asserted-by":"crossref","first-page":"156","DOI":"10.1016\/j.foodhyd.2015.03.021","article-title":"Characterization, stability and rheology of highly concentrated monodisperse emulsions containing lutein","volume":"49","author":"Matos","year":"2015","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0130","doi-asserted-by":"crossref","first-page":"225","DOI":"10.1016\/j.lwt.2016.01.050","article-title":"Controlled release of casein-derived peptides in the gastrointestinal environment by encapsulation in water-in-oil-in-water double emulsions","volume":"69","author":"Giroux","year":"2016","journal-title":"LWT - Food Sci. Technol."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0135","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1016\/j.foodchem.2016.06.005","article-title":"Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems","volume":"213","author":"Flaiz","year":"2016","journal-title":"Food Chem."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0140","doi-asserted-by":"crossref","first-page":"224","DOI":"10.1016\/j.foodres.2009.09.031","article-title":"Sodium caseinate-maltodextrin conjugate stabilized double emulsions: encapsulation and stability","volume":"43","author":"O\u2019Regan","year":"2010","journal-title":"Food Res. Int."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0145","doi-asserted-by":"crossref","first-page":"54","DOI":"10.1016\/j.jfoodeng.2017.05.022","article-title":"Food-grade double emulsions as effective fat replacers in meat systems","volume":"213","author":"Eisinaite","year":"2017","journal-title":"J. Food Eng."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0150","first-page":"71","article-title":"Development of lamivudine containing multiple emulsions stabilized by gum odina","volume":"4","author":"Jena","year":"2018","journal-title":"Futur. J. Pharm. Sci."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0155","doi-asserted-by":"crossref","first-page":"171","DOI":"10.1016\/j.foodchem.2018.12.105","article-title":"Encapsulation of EGCG and esterified EGCG derivatives in double emulsions containing whey protein isolate, Bacterial Cellulose and salt","volume":"281","author":"Evageliou","year":"2019","journal-title":"Food Chem."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0160","doi-asserted-by":"crossref","first-page":"107","DOI":"10.1016\/j.idairyj.2012.10.009","article-title":"Cheese fortification using water-in-oil-in-water double emulsions as carrier for water soluble nutrients","volume":"29","author":"Giroux","year":"2013","journal-title":"Int. Dairy J."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0165","doi-asserted-by":"crossref","first-page":"292","DOI":"10.1016\/j.foodres.2008.12.002","article-title":"Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions","volume":"42","author":"Pimentel-Gonz\u00e1lez","year":"2009","journal-title":"Food Res. Int."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0170","doi-asserted-by":"crossref","first-page":"1561","DOI":"10.1023\/A:1016268311867","article-title":"Lipid microemulsions for improving drug dissolution and oral absorption: physical and biopharmaceutical aspects","volume":"12","author":"Constantinides","year":"1995","journal-title":"Pharm. Res."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0175","doi-asserted-by":"crossref","first-page":"210","DOI":"10.1023\/A:1016030812272","article-title":"Water-in-oil microemulsions containing medium-chain fatty acids\/salts: formulation and intestinal absorption enhancement evaluation","volume":"13","author":"Constantinides","year":"1996","journal-title":"Pharm. Res."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0180","series-title":"Surfactants and Interfacial Phenomena","author":"Rosen","year":"2004"},{"key":"10.1016\/j.colsurfb.2020.111130_bib0185","series-title":"Multiple Emulsion: Technology and Applications","author":"Aserin","year":"2008"},{"key":"10.1016\/j.colsurfb.2020.111130_bib0190","doi-asserted-by":"crossref","first-page":"617","DOI":"10.1016\/j.foodhyd.2004.10.029","article-title":"Automated image analysis as a control tool for multiple emulsions","volume":"19","author":"Scherze","year":"2005","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0195","doi-asserted-by":"crossref","first-page":"266","DOI":"10.1016\/j.foodchem.2011.03.014","article-title":"Effects of enzymatically modified starch on the encapsulation efficiency and stability of water-in-oil-in-water emulsions","volume":"128","author":"Mun","year":"2011","journal-title":"Food Chem."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0200","doi-asserted-by":"crossref","first-page":"941","DOI":"10.1016\/j.lwt.2014.06.051","article-title":"Oxidative stability of meat systems made with W1\/O\/W2 emulsions prepared with hydroxytyrosol and chia oil as lipid phase","volume":"59","author":"Cofrades","year":"2014","journal-title":"LWT - Food Sci. Technol."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0205","doi-asserted-by":"crossref","first-page":"636","DOI":"10.1016\/j.foodhyd.2014.07.023","article-title":"A procyanidin-rich extract encapsulated in water-in-oil-in-water emulsions produced by premix membrane emulsification","volume":"43","author":"Berendsen","year":"2015","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0210","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1016\/S0268-005X(03)00042-0","article-title":"Preparation of fine W\/O\/W emulsion through membrane filtration of coarse W\/O\/W emulsion and disappearance of the inclusion of outer phase solution","volume":"18","author":"Shima","year":"2004","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0215","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1016\/j.jcis.2010.08.049","article-title":"Food grade duplex emulsions designed and stabilised with different osmotic pressures","volume":"352","author":"Pawlik","year":"2010","journal-title":"J. Colloid Interface Sci."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0220","doi-asserted-by":"crossref","first-page":"92","DOI":"10.1016\/j.foodhyd.2007.11.016","article-title":"Release rate profiles of magnesium from multiple W\/O\/W emulsions","volume":"23","author":"Bonnet","year":"2009","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0225","doi-asserted-by":"crossref","first-page":"653","DOI":"10.1016\/j.colsurfb.2012.08.036","article-title":"Impact of osmotic pressure and gelling in the generation of highly stable single core water-in-oil-in-water (W\/O\/W) nano multiple emulsions of aspirin assisted by two-stage ultrasonic cavitational emulsification","volume":"102","author":"Tang","year":"2013","journal-title":"Colloids Surf. B Biointerfaces"},{"key":"10.1016\/j.colsurfb.2020.111130_bib0230","doi-asserted-by":"crossref","first-page":"435","DOI":"10.1016\/j.seppur.2011.08.021","article-title":"Removal-concentration of pollutant metal-ions by water-soluble polymers in conjunction with double emulsion systems: a new hybrid method of membrane-based separation","volume":"81","author":"Rivas","year":"2011","journal-title":"Sep. Purif. Technol."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0235","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1016\/j.colsurfa.2013.05.077","article-title":"Preparation of HIPEs with controlled droplet size containing lutein","volume":"442","author":"Guti\u00e9rrez","year":"2014","journal-title":"Colloids Surf. A Physicochem. Eng. Asp."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0240","doi-asserted-by":"crossref","first-page":"735","DOI":"10.1016\/j.jct.2007.10.006","article-title":"Measurement and correlation of solubility of trans-resveratrol in 11 solvents at T = (278.2, 288.2, 298.2, 308.2, and 318.2) K","volume":"40","author":"Sun","year":"2008","journal-title":"J. Chem. Thermodyn."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0245","doi-asserted-by":"crossref","first-page":"178","DOI":"10.1016\/j.jcis.2010.06.039","article-title":"W1\/O\/W2 double emulsions stabilised by fat crystals - Formulation, stability and salt release","volume":"350","author":"Frasch-Melnik","year":"2010","journal-title":"J. Colloid Interface Sci."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0250","doi-asserted-by":"crossref","first-page":"82","DOI":"10.1016\/j.colsurfa.2013.03.039","article-title":"Effect of inorganic electrolytes on the formation and the stability of water-in-oil (W\/O) emulsions","volume":"429","author":"Jiang","year":"2013","journal-title":"Colloids Surf. A Physicochem. Eng. Asp."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0255","doi-asserted-by":"crossref","first-page":"101","DOI":"10.1016\/j.jcis.2009.09.020","article-title":"Effect of calcium salts and surfactant concentration on the stability of water-in-oil (w \/ o) emulsions prepared with polyglycerol polyricinoleate","volume":"341","author":"M\u00e1rquez","year":"2010","journal-title":"J. Colloid Interface Sci."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0260","doi-asserted-by":"crossref","first-page":"711","DOI":"10.1016\/S0278-6915(98)00057-X","article-title":"Overview of the preparation, use and biological studies on polyglycerol polyricinoleate (PGPR)","volume":"36","author":"Wilson","year":"1998","journal-title":"Food Chem. Toxicol."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0265","doi-asserted-by":"crossref","first-page":"276","DOI":"10.1111\/j.1745-4530.2012.00688.x","article-title":"Stabilization of water droplets in oil with PGPR for use in oral and dermal applications","volume":"36","author":"Wolf","year":"2013","journal-title":"J. Food Process Eng."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0270","doi-asserted-by":"crossref","first-page":"120","DOI":"10.1007\/s11483-010-9152-5","article-title":"Encapsulation of resveratrol using water-in-oil-in-water double emulsions","volume":"5","author":"Hemar","year":"2010","journal-title":"Food Biophys."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0275","doi-asserted-by":"crossref","first-page":"212","DOI":"10.1016\/j.jfoodeng.2015.06.002","article-title":"Enhancing encapsulation efficiency of food-grade double emulsions containing resveratrol or vitamin B12 by membrane emulsification","volume":"166","author":"Matos","year":"2015","journal-title":"J. Food Eng."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0280","doi-asserted-by":"crossref","first-page":"2665","DOI":"10.1021\/ie990778x","article-title":"Current phenomenological know-how and modeling of emulsion inversion","volume":"39","author":"Salager","year":"2000","journal-title":"Ind. Eng. Chem. Res."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0285","doi-asserted-by":"crossref","first-page":"651","DOI":"10.1209\/0295-5075\/25\/9\/003","article-title":"Settling of a suspension of hard particles","volume":"25","author":"Snabre","year":"1994","journal-title":"Europhys. Lett."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0290","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1371\/journal.pone.0160140","article-title":"Comparative emulsifying properties of octenyl succinic anhydride (OSA) -modified starch: granular form vs dissolved state","volume":"11","author":"Matos","year":"2016","journal-title":"PLoS One"},{"issue":"997","key":"10.1016\/j.colsurfb.2020.111130_bib0295","first-page":"2227","article-title":"Transient rheology of wormlike micelles","volume":"13","author":"Berret","year":"2020","journal-title":"Langmuir1"},{"key":"10.1016\/j.colsurfb.2020.111130_bib0300","doi-asserted-by":"crossref","first-page":"207","DOI":"10.1016\/0166-6622(92)80101-7","article-title":"Rheological behaviour of concentrated surfactant solutions and emulsions","volume":"64","author":"Pal","year":"1992","journal-title":"Colloids Surf."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0305","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijpharm.2013.08.034","article-title":"Effect of diclofenac and glycol intercalation on structural assembly of phospholipid lamellar vesicles","volume":"456","author":"Castangia","year":"2013","journal-title":"Int. J. Pharm."},{"key":"10.1016\/j.colsurfb.2020.111130_bib0310","doi-asserted-by":"crossref","first-page":"609","DOI":"10.1016\/j.colsurfb.2013.07.014","article-title":"Close-packed vesicles for diclofenac skin delivery and fibroblast targeting","volume":"111","author":"Manca","year":"2013","journal-title":"Colloids Surf. B Biointerfaces"},{"key":"10.1016\/j.colsurfb.2020.111130_bib0315","doi-asserted-by":"crossref","first-page":"35917","DOI":"10.1039\/C7RA05945K","article-title":"Formulation of water-in-oil-in-water (W\/O\/W) emulsions containing trans-resveratrol","volume":"7","author":"Wang","year":"2017","journal-title":"RSC Adv."}],"container-title":["Colloids and Surfaces B: Biointerfaces"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S092777652030360X?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S092777652030360X?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,10,15]],"date-time":"2025-10-15T10:55:18Z","timestamp":1760525718000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S092777652030360X"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2020,9]]},"references-count":63,"alternative-id":["S092777652030360X"],"URL":"https:\/\/doi.org\/10.1016\/j.colsurfb.2020.111130","relation":{},"ISSN":["0927-7765"],"issn-type":[{"value":"0927-7765","type":"print"}],"subject":[],"published":{"date-parts":[[2020,9]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Enhancing trans-Resveratrol loading capacity by forcing W1\/O\/W2 emulsions up to its colloidal stability limit","name":"articletitle","label":"Article Title"},{"value":"Colloids and Surfaces B: Biointerfaces","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.colsurfb.2020.111130","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2020 Elsevier B.V. All rights reserved.","name":"copyright","label":"Copyright"}],"article-number":"111130"}}