Characterization of high-internal-phase emulsions based on soy protein isolate with varying concentrations of soy hull polysaccharide and their capabilities for probiotic delivery: In vivo and in vitro release and thermal stability

Publication date: June 2024Source: Food Research International, Volume 186Author(s): Chenyuan Sun, Shengnan Wang, Shumin Wang, Peng Wang, Guangchen Zhang, He Liu, Danshi Zhu

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