Co-encapsulation of Lactobacillus plantarum and EGCG: A promising strategy to increase the stability and lipid-lowering activity
Hujun Xie, Xin Luo, Ying Gao, Min Huang, Gerui Ren, Rongmi Zhou, Yulu Sun, Haoxin Ye, Qunfang Lei, Wenjun Fang, Yong‐Quan Xu
Topics & Concepts
Lactobacillus plantarumChemistryFood scienceEncapsulation (networking)Lipid IILipid oxidationBiochemistryLactic acidBacteriaBiologyAntioxidantComputer scienceEnzymePeptidoglycanGeneticsComputer networkProbiotics and Fermented FoodsProteins in Food SystemsMicrobial Metabolites in Food Biotechnology