Novel lecithin-based oleogels and oleogel emulsions delay lipid oxidation and extend probiotic bacteria survival
Xiaoqing Zhuang, Nicole Gaudino, Stephanie Clark, Nuria C. Acevedo
Topics & Concepts
LecithinFood scienceLactobacillus acidophilusProbioticChemistryLipid oxidationEmulsionSoy proteinChromatographyBacteriaBiochemistryAntioxidantBiologyGeneticsFood Chemistry and Fat AnalysisFatty Acid Research and HealthProbiotics and Fermented Foods