Enhanced probiotic viability in innovative double-network emulsion gels: Synergistic effects of the whey protein concentrate-xanthan gum complex and κ-carrageenan-Reference-Cited by-同舟云学术

Enhanced probiotic viability in innovative double-network emulsion gels: Synergistic effects of the whey protein concentrate-xanthan gum complex and κ-carrageenan

Published:2024-06 Issue: Volume:270 Page:131758
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Shen Jie,Chen Yufeng,Li Xuepeng,Zhou Xuxia,Ding Yuting

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

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5. Probiotic encapsulation in water-in-oil high internal phase emulsions: enhancement of viability under food and gastrointestinal conditions;Zhang;LWT-Food Sci. Technol.,2022

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