Co-incorporation of probiotics into 3D printed custard cream with hydrophilic and hydrophobic bioactives
Qingying Cai, Yinglin Zhong, Qingrong Huang, Guiying Huang, Xuanxuan Lu
Topics & Concepts
ProbioticResveratrolFood scienceChemistryCustard-appleDigestion (alchemy)Gastrointestinal tractGastric fluidChromatographyBiologyBiochemistryBacteriaGeneticsHorticultureMicroencapsulation and Drying ProcessesProbiotics and Fermented FoodsProteins in Food Systems