Mechanism of co-encapsulating highland barley β-glucan to improve the gastrointestinal bioavailability of probiotics
Abstract
) was enhanced significantly. The findings highlighted the prominent prebiotic potential of HBBG and its synergistic role in improving probiotic stability and functionality during gastrointestinal digestion.
Fields of Study & Subjects
Probiotics and Fermented Foods
Food composition and properties
Microencapsulation and Drying Processes
Publication details
- Journal / source
- Food & Function
- Volume
- 17
- Issue
- 5
- Pages
- 2192–2205
- Publication date
- 1 January 2026
- Language
- EN