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Summary Owing to their considerable beneficial effects on human health, probiotics have been increasingly incorporated into food products. However, many findings have demonstrated that their survival and stability are very sensitive to processing and host gastrointestinal tract. To solve these problems, encapsulation techniques have been received considerable attention these days. So, in this review paper, methods for probiotics encapsulation, alginate‐based and protein‐based materials for probiotics encapsulation and application of encapsulated probiotics in food industry were discussed.
Dong et al. (Wed,) studied this question.