Fig. 3. Emulsion cream selection. (A) Formulation shape according to oil and emulsifier ratios in 2D-WJ-CM and 3D-WJ-CM. (B) The degree of phase separation according to oil and emulsifier ratios in 2D-WJ-CM and 3D-WJ-CM. The left-angled red line indicates the phase-separated position. (C) Proportion of maintaining the emulsion form. 2D: two-dimensional, WJ: Wharton’s jelly, CM: conditioned media, 3D: three-dimensional.