Encapsulation of Lactiplantibacillus plantarum in a sodium alginate/pectin/tea polyphenol complex: Enhancing stability and bioactivity for fermented milk products
Wei‐Gang Xin, Yu‐Hang Jiang, Yuting Zhao, Ming Liang, Xiao‐Yong Chen, Shijian Liu, Huayi Suo
Topics & Concepts
PectinChemistryPolyphenolFood scienceFermentationSodium alginateSodiumChromatographyBiochemistryAntioxidantOrganic chemistryProbiotics and Fermented FoodsProteins in Food SystemsMicroencapsulation and Drying Processes