Enhancing probiotic viability: Impact of soy hull polysaccharide concentration on stabilized high-internal-phase emulsions encapsulated with Lactobacillus plantarum and their release during gastrointestinal digestive-Reference-Cited by-同舟云学术

Enhancing probiotic viability: Impact of soy hull polysaccharide concentration on stabilized high-internal-phase emulsions encapsulated with Lactobacillus plantarum and their release during gastrointestinal digestive

Published:2024-07 Issue: Volume:152 Page:109959
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Sun Chenyuan,Wang Shengnan^ORCID,Huang Xueying,Zhang Guangchen,Zhou Dayu,Wang Peng^ORCID,Liu He

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference46 articles.

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1. Characterization of high-internal-phase emulsions based on soy protein isolate with varying concentrations of soy hull polysaccharide and their capabilities for probiotic delivery: In vivo and in vitro release and thermal stability;Food Research International;2024-06