Polyphenol-based microencapsulation: Revolutionizing probiotic delivery and gut health
Year: 2025
Type: article
Language: en
Topic: Probiotics and Fermented Foods
Authors and affiliations:
raw_author_name: Jingyu Xu
raw_affiliation_strings: Key Laboratory for Food Microbiology and Nutrition of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, 315800, China
State Key Laboratory for Quality and Safety of Agro-Products, Ningbo University, Ningbo, 315211, China
Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315800, China
raw_author_name: Shufeng He
raw_affiliation_strings: Key Laboratory for Food Microbiology and Nutrition of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, 315800, China
State Key Laboratory for Quality and Safety of Agro-Products, Ningbo University, Ningbo, 315211, China
Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315800, China
raw_author_name: Hongsen Yu
raw_affiliation_strings: Key Laboratory for Food Microbiology and Nutrition of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, 315800, China
State Key Laboratory for Quality and Safety of Agro-Products, Ningbo University, Ningbo, 315211, China
Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315800, China
raw_author_name: Yuwen Zhou
raw_affiliation_strings: Key Laboratory for Food Microbiology and Nutrition of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, 315800, China
State Key Laboratory for Quality and Safety of Agro-Products, Ningbo University, Ningbo, 315211, China
Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315800, China
raw_author_name: Xiaoqun Zeng
raw_affiliation_strings: Key Laboratory for Food Microbiology and Nutrition of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, 315800, China
State Key Laboratory for Quality and Safety of Agro-Products, Ningbo University, Ningbo, 315211, China
Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315800, China
raw_author_name: Qiwei Du
raw_affiliation_strings: Key Laboratory for Food Microbiology and Nutrition of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, 315800, China
State Key Laboratory for Quality and Safety of Agro-Products, Ningbo University, Ningbo, 315211, China
Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315800, China
raw_author_name: Zhen Wu
raw_affiliation_strings: Key Laboratory for Food Microbiology and Nutrition of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, 315800, China
State Key Laboratory for Quality and Safety of Agro-Products, Ningbo University, Ningbo, 315211, China
Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315800, China
raw_author_name: Daodong Pan
raw_affiliation_strings: Key Laboratory for Food Microbiology and Nutrition of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, 315800, China
State Key Laboratory for Quality and Safety of Agro-Products, Ningbo University, Ningbo, 315211, China
Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315800, China