Emerging frontiers in water-in-oil-in-water emulsion systems: Synergistic interfacial-gelation strategies for stability optimization and multifunctional applications

作者：Lijia Li, Lijia Li, Xixi Wu, Xiangyun Tan, Fei Teng, Yang Li · 发表于：Trends in Food Science & Technology · 年份：2025 · DOI：10.1016/j.tifs.2025.105366 · 被引用次数：8 · 研究领域：Proteins in Food Systems、Surfactants and Colloidal Systems、Pickering emulsions and particle stabilization