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
Chenyuan Sun, Shengnan Wang, Xueying Huang, Guangchen Zhang, Dayu Zhou, Peng Wang, He Liu
Topics & Concepts
ProbioticLactobacillus plantarumSoy proteinFlocculationFood sciencePolysaccharideChemistryDigestion (alchemy)Zeta potentialGastrointestinal tractBiochemistryChromatographyLactic acidMaterials scienceBacteriaBiologyNanotechnologyGeneticsNanoparticleOrganic chemistryProteins in Food SystemsMicroencapsulation and Drying ProcessesProbiotics and Fermented Foods