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How Soy–Alginate Double-Emulsion Microcapsules Could Improve Probiotic Plant-Based Cheese

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Explore the groundbreaking use of soy–alginate double-emulsion microcapsules in enhancing probiotic viability in plant-based cheese. Discover how this innovation improves texture and health benefits, offering a new frontier in non-dairy products. Read on to uncover the science behind these advancements.

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