Stevia vs. sucrose in saffron-loaded water-in-oil-in-water double emulsions: stabilization mechanisms, rheological performance, and microstructural evolution
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This study evaluated stevia as a sucrose substitute in saffron-loaded water-in-oil-in-water (W1/O/W2) double emulsions during 28-day storage. Time-intensity analysis confirmed 0.06% stevia matched 4% sucrose sweetness (Imax ≈ 6.0). Stevia formulations exhibit... ...
