Preparation and Stability Study of Co-Encapsulated Particles of Curcumin or Quercetin with <i>Lactobacillus rhamnosus</i> GG
This study developed and characterized a hierarchical co-encapsulation system for the delivery of hydrophobic polyphenols (curcumin or quercetin) and the probiotic <i>Lactobacillus rhamnosus</i> GG (LGG). The system was constructed through the self-assembly of zein to form a hydrophobic core for the...
Gespeichert in:
| Hauptverfasser: | , , , , |
|---|---|
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI AG
2026-05-01
|
| Schriftenreihe: | Foods |
| Schlagworte: | |
| Online-Zugang: | https://www.mdpi.com/2304-8158/15/11/1910 |
| Tags: |
Keine Tags, Fügen Sie das erste Tag hinzu!
|