Modulating probiotic stability via diacylglycerol phase behavior in co-encapsulation systems: The role of solid fat content and melting properties

Food and Bioproducts Processing 2026

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Authors: Ya Chen, Fuyou Zhang, Liang Zhang, Qingqing Xu

DOI: 10.1016/j.fbp.2026.03.010

Cited by: 0

References: 41

Fields of Study & Subjects

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

References 41