Engineering robust bilayer water-in-water emulsions via protein–polysaccharide complexation: From interfacial stabilization to microencapsulation of sensitive bioactives

Food Hydrocolloids 2026

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Authors: Zihao Wei, Tian Luo, Yuqing Liu, Qingrong Huang, Changhu Xue

DOI: 10.1016/j.foodhyd.2026.112633

Cited by: 2

References: 42

Fields of Study & Subjects

Pickering emulsions and particle stabilization Proteins in Food Systems Microencapsulation and Drying Processes

References 42