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Encapsulation of Lactiplantibacillus plantarum in W/O/W emulsion stabilized with whey protein isolate and konjac

Jiahui Guo1, Cong Xu1, XinYu Neng1

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

Carbohydrate Polymers
|May 14, 2025
PubMed

Keywords:
Konjac glucomannanLactiplantibacillus plantarum 1.0317The survival rate of pasteurizationThe survival rate of simulated gastrointestinal digestionW/O/W emulsionWhey protein isolate

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