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Pickering emulsion gel stabilized by milk fat globule membrane/pectin enhanced probiotic stability

Yu Ji1, Yifan Wu1, Yan Wang1

  • 1Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China.

Food Chemistry: X
|April 16, 2025
PubMed

Keywords:
EncapsulationMilk fat globule membranePectinPickering emulsionProbiotics

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