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Demonstrates improved encapsulation performance of tea polyphenols in food systems, indicating a sustainable approach.
Polyphenols are highly susceptible to oxidative, thermal, and photodegradation, limiting their functional efficacy in food systems. This study developed a sustainable microencapsulation approach using yeast-derived polysaccharides from brewer's spent yeast,...
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Do et al. (2025) studied this question.
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