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Lactoferrin-phosphatidylcholine composite emulsions enhance gastrointestinal, thermal, and storage stability of Lactobacillus rhamnosus GG

Dongmei PengSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR ChinaLei LeiSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR ChinaNodirali NormakhamatovDepartment of Inorganic, Physical and Colloidal Chemistry, Tashkent Pharmaceutical Institute, Aybek str, 45, Tashkent 1000015, UzbekistanQiang HuangSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR ChinaZhuqing XieSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR ChinaBin ZhangSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China

2026en

Ochiq kirish: yoʻq

ABI

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Annotatsiya mavjud emas.

Identifikatorlar

DOI: 10.1016/j.foodres.2026.121122

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