Pickering emulsion gel stabilized by milk fat globule membrane/pectin enhanced probiotic stability
The milk fat globule membrane (MFGM) has been shown to improve probiotic survival in the gastrointestinal tract. However, emulsions stabilized through electrostatic interactions between MFGM and polysaccharides for probiotic encapsulation remain unexplored. This study established optimal conditions...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002561 |
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