Effects of spray-freeze-dried microcapsules with different proportions of hydroxypropyl methylcellulose and whey protein isolate on the viability and release property of probiotics
Fuente:
Food Chemistry
Publication date: 15 June 2026Source: Food Chemistry, Volume 514Author(s): Xingzhong Zhang, Tanghui Liu, Jie Zhao, Yuyang Luo, Binqi Tian, Houqi Ning, Hai Chi, Hongrui Chen, Jie Tang