Optimization of pH-responsive microgel for the co-delivery of Weizmannia coagulans and procyanidins to enhance survival rate and tolerance

作者：Qing Zhang, Yu-Jin Yang, Yannan Chen, Shuoshuo Ban, Shaobin Gu, Fang Li, Mengmeng Xue, Jianrui Sun, Xin Li, Shanshan Tie · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.141691 · 被引用次数：9 · 研究领域：Proteins in Food Systems、Enzyme Catalysis and Immobilization、Microencapsulation and Drying Processes