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

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

The milk fat globule membrane (MFGM) has been shown to improve probiotic survival in the gastrointestinal tract. However, emulsions stabilized through electrostatic interactions between MFGM and polysaccharides for probiotic encapsulation remain unexplored. This study established optimal conditions...

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Bibliographic Details
Main Authors: Yu Ji, Yifan Wu, Yan Wang, Shuangshuang He, Yishan Jiang, Xin Li, Liupeng Wang, Qian Xu, Lili Zhang, Hao Wang
Format: Article
Language:English
Published: Elsevier 2025-04-01
Series:Food Chemistry: X
Subjects:
Milk fat globule membrane
Pectin
Pickering emulsion
Probiotics
Encapsulation
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525002561
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