Enhancement of probiotic viability in hydrogel beads by quinoa protein hydrolysate: Improving stability during storage and gastrointestinal transit.

Food Chem X · 2026 · PMC13382463 · PMID 42519766

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a decreasing trendno p-value reported

6 A, the survival rate of free cells exhibited a decreasing trend during digestion, dropping from 69.41 ± 2.93% in SSF to 47.44 ± 4.40% after 2 h SGF, and further decreased to 0.08 ± 0.008% after 3 h SIF.

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