Microencapsulation with fructooligosaccharides and whey protein enhances the antioxidant activity of anthocyanins and their ability to modulate gut microbiota in vitro

作者：Xusheng Li, Yuxin Wang, Yan Jiang, Chuqi Liu, Wenbao Zhang, Weiwen Chen, Lingmin Tian, Jianxia Sun, Caiyong Lai, Weibin Bai · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.114082 · 被引用次数：30 · 研究领域：Microencapsulation and Drying Processes、Microbial Metabolites in Food Biotechnology、Biochemical Analysis and Sensing Techniques