Continuous fibers with meat-like fibrous morphology based on ionically cross-linked SA/CG/SPI: A novel delivery material for efficient encapsulation and release of oral Lactobacillus plantarum

Food and Bioproducts Processing 2026

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Authors: Xinbin Ji, Zheng Li, Yulan Wang, Lei Han, Fucheng Guan, Jing Guo, Xin Zhang

DOI: 10.1016/j.fbp.2026.01.010

Cited by: 0

References: 36

Fields of Study & Subjects

Microencapsulation and Drying Processes Proteins in Food Systems Probiotics and Fermented Foods

References 36