Improvement of probiotic tolerance to hyperosmotic environments by whey protein-citrus pectin conjugate: effect on the physicochemical, structural, survival of probiotic microencapsulation
Fuente:
Food Research International
Publication date: 1 June 2026Source: Food Research International, Volume 233, Part 1Author(s): Xuan Lu, Ning Zhang, Jingru Chen, Xinyi Li, Suo Zheng, Fei Liu, Qingfeng Ban, Xiangchen Meng