Improving probiotic survival using water-in-oil-in-water (W1/O/W2) emulsions: Role of fish oil in inner phase and sodium alginate in outer phase
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
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2. An Updated Comprehensive Overview of Different Food Applications of W1/O/W2 and O1/W/O2 Double Emulsions;Foods;2024-02-02
3. Double Emulsions Stabilized by PGPR and Arabic Gum as Capsules: The Surprising Stabilizing Role of Inner Droplets;Langmuir;2024-01-11
4. Co-Delivery System of Vitamin B12 and Vitamin E Using a Binary W/O/W Emulsion Based on Soybean Isolate Protein–Xanthan Gum/Carrageenan: Emulsification Properties, Rheological Properties, Structure, Stability, and Digestive Characteristics;Foods;2023-12-02
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