LAUSR

Abstract This study aimed to evaluate the effects of soybean lipophilic protein (LP)–methyl cellulose (MC) complex on W/O/W emulsions embedded with hydrophilic vitamin B12. The LP–MC complex was characterized by emulsifying properties and scanning electron microscopy. W/O/W emulsions were characterized by microdistribution, rheology and stability analysis. The nutrient release behavior of W/O/W emulsions was examined by using in vitro digestion experiments. Microstructural and rheological analyses suggested that the LP–MC complex increased the viscoelasticity of W/O/W emulsions and formed a strong gel network on the droplet surface. W/O/W emulsions exhibited excellent encapsulation efficiency during storage time and showed sustained-release behavior during in vitro digestion when W1/O:W2 was 4:6 and LP:MC was 3:1. These findings contribute to the development of a new W/O/W emulsion system based on the stabilization of the LP–MC complex. They can also be used to provide protection and realize the sustained release of loaded nutrients.