Starch-based emulsion gels enhanced probiotic viability: effect of amylose content

Food Hydrocolloids 2026

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Authors: Ziqi Chen, Zhengbiao Gu, Li Cheng, Yan Hong

DOI: 10.1016/j.foodhyd.2026.112620

Cited by: 3

References: 43

Fields of Study & Subjects

Food composition and properties Probiotics and Fermented Foods Microbial Metabolites in Food Biotechnology

References 43