Investigation of the Effects of Sodium Caseinate/Xanthan Gum Complexes on the Stability and Sustained Release of Acid Double Emulsions Using Box–Behnken Design
This study investigates the formulation and optimization of acid-stable water-in-oil-in-water (W/O/W) double emulsions stabilized by sodium caseinate (NaCN)–xanthan gum (XG) com...