Supplementary Material. Table S1: Effect of Span 80: Tween 80 ratio on Lr/O emulsion stability; Figure S1: Effect of Lr/O:W2 ratio on the stability of Lr/O/W2 double emulsion. a) Size distributions, b) size (d43), c) Creaming index; Figure S2: Determ

This repository contains Supplementary Material for the study titled "Multilayer Double Emulsion Encapsulation of Limosilactobacillus reuteri Using Pectin-protein Systems". Table S1: Effect of Span 80: Tween 80 ratio on Lr/O emulsion stability; Figure S1: Effect of Lr/O:W2 ratio on the stability of Lr/O/W2 double emulsion. a) Size distributions, b) size (d43), c) Creaming index; Figure S2: Determination of the emulsifier saturation concentration (W2) in the double emulsion (W1/O/W2): a) sodium caseinate, b) whey protein isolate, and c) saturation concentration of the pectin coating on the double emulsion.; Figure S3: Determination of the pH of maximum surface charge difference between: a) Cas-Pec and b) WPI-Pec.