Effect of molecular weight and M/G of alginate on the gastrointestinal tolerance of biofilm-state probiotic encapsulated by calcium alginate
Year: 2025
Type: article
Language: en
Topic: Probiotics and Fermented Foods
Authors and affiliations:
raw_author_name: Yingchun Song
raw_affiliation_strings: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China
Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Qingdao Agricultural University, Qingdao, 266109, China
Qingdao Special Food Research Institute, Qingdao, 266109, China
Shandong Technology Innovation Center of Special Food, Qingdao, 266109, China
raw_author_name: Yuyu Teng
raw_affiliation_strings: School of Marine Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China
raw_author_name: Yudi Chen
raw_affiliation_strings: QAU-RAU Joint Institute for Advanced Agritechnology, Qingdao Agricultural University, Qingdao, 266109, China
raw_author_name: Jiahui Nie
raw_affiliation_strings: QAU-RAU Joint Institute for Advanced Agritechnology, Qingdao Agricultural University, Qingdao, 266109, China
raw_author_name: Yajie Dong
raw_affiliation_strings: QAU-RAU Joint Institute for Advanced Agritechnology, Qingdao Agricultural University, Qingdao, 266109, China
raw_author_name: Qianqian Fan
raw_affiliation_strings: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China
Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Qingdao Agricultural University, Qingdao, 266109, China
Qingdao Special Food Research Institute, Qingdao, 266109, China
Shandong Technology Innovation Center of Special Food, Qingdao, 266109, China
raw_author_name: Junxiang Zhu
raw_affiliation_strings: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China
Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Qingdao Agricultural University, Qingdao, 266109, China
Qingdao Special Food Research Institute, Qingdao, 266109, China
Shandong Technology Innovation Center of Special Food, Qingdao, 266109, China
raw_author_name: Hao Wu
raw_affiliation_strings: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China
Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Qingdao Agricultural University, Qingdao, 266109, China
Qingdao Special Food Research Institute, Qingdao, 266109, China
Shandong Technology Innovation Center of Special Food, Qingdao, 266109, China
raw_author_name: Yongkai Yuan
raw_affiliation_strings: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China
Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Qingdao Agricultural University, Qingdao, 266109, China
Qingdao Special Food Research Institute, Qingdao, 266109, China
Shandong Technology Innovation Center of Special Food, Qingdao, 266109, China