Rheological properties of a double emulsion nutraceutical system incorporating chia essential oil and ascorbic acid stabilized by carbohydrate polymer-protein blends

► We studied the rheological properties (steady and dynamic) to determine the stability of W1/O/W2 double emulsions. ► The emulsion formulated with MG17%-MD66%-WPC17% (w/w) and ratio 1:2.12 provided a higher stability against droplet coalescence. ► In this study provided the bases for designing nutraceutical systems based on stable double emulsions.