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. 2021 Oct 14;10(10):2438. doi: 10.3390/foods10102438

Figure 6.

Figure 6

Representation of most common emulsion (A) oil-in-water (O/W) and (B) water-in-oil (W/O), and multiple emulsions (C) water-in-oil-in-water (W/O/W) and (D) oil-in-water-in-oil (O/W/O).