Sunflower wax-structured oil phase confers robustness to W/O/W emulsion gel beads for enhanced probiotic viability
Food Chem. 2026 Jul 26;525(Pt 3):150576. doi: 10.1016/j.foodchem.2026.150576. Online ahead of print.ABSTRACTThis study explored impact of natural waxes (beeswax, BW; rice bran wax, RBW; sunflower wax, SFW)-mediated oil-phase gelling on the physicochemical properties and probiotic-protective efficacy

