Olive oil–mediated interfacial regulation enhances the stability and probiotic protection of potato protein–stabilized W1/O/W2 double emulsions
Fuente:
Food Chemistry
Publication date: 30 November 2026Source: Food Chemistry, Volume 530Author(s): Yiting Zhang, Shurui Li, Kunshen Deng, Sisi Huang, Lixia Guo, Shengbao Cai