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W/O/W emulsions with gelled aqueous and oil phases: Construction, characterization, and their effect on enhancing the stress resistance of Lactobacillus plantarum and Streptococcus thermophilus

Yejun Zhong; Hailin Zheng; Ruiyun Chen; Wei Liu; Shan Sun; Liqiang Zou; Er Sheng Gong
Food Chemistry · Vol. 526 · pp. 150795 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-10-01
Publication Year2026
Volume526
Pages150795
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.150795
SubjectAgricultural and Biological Sciences

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Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
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