Enhancement of probiotic viability in hydrogel beads by quinoa protein hydrolysate: Improving stability during storage and gastrointestinal transit.
- DOI
- 10.1016/j.fochx.2026.104172
- Published
- 2026 Jul
- Container
- Food chemistry: X
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104172,
title = {Enhancement of probiotic viability in hydrogel beads by quinoa protein hydrolysate: Improving stability during storage and gastrointestinal transit.},
author = {Zheng RJ and Huang Y and Li YC and Jing YY and Zhang LP and Meng FB},
year = {2026},
journal = {Food chemistry: X},
doi = {10.1016/j.fochx.2026.104172},
url = {https://doi.org/10.1016/j.fochx.2026.104172}
}RIS
TY - JOUR TI - Enhancement of probiotic viability in hydrogel beads by quinoa protein hydrolysate: Improving stability during storage and gastrointestinal transit. AU - Zheng RJ AU - Huang Y AU - Li YC AU - Jing YY AU - Zhang LP AU - Meng FB PY - 2026 JO - Food chemistry: X DO - 10.1016/j.fochx.2026.104172 UR - https://doi.org/10.1016/j.fochx.2026.104172 ER -
APA
RJ, Z., Y, H., YC, L., YY, J., LP, Z., & FB, M. (2026). Enhancement of probiotic viability in hydrogel beads by quinoa protein hydrolysate: Improving stability during storage and gastrointestinal transit.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104172
Source records
- pubmed · retrieved 2026-09-26T04:17:13.283Z