Encapsulation of propionic acid within the aqueous phase of water-in-oil emulsions: reduced thermal volatilization and enhanced gastrointestinal stability.
Zeng H, Cheng C, Xie Y, McClements DJ, Zhang L, Wu X, Gao H, Liu W, Zou L, Wei L. Encapsulation of propionic acid within the aqueous phase of water-in-oil emulsions: reduced thermal volatilization and enhanced gastrointestinal stability. Food Funct. 2023 Jun 19; 14(12):5716-5727.