Synopsis of recent research by authors named "Mengguo Wu"
- Mengguo Wu's research primarily focuses on exploring the integration of natural compounds, such as probiotics and polyphenols, into food products using advanced techniques like electrospinning, aiming to enhance the nutritional and functional properties of various dairy applications.
- A notable study involved the co-encapsulation of Lactiplantibacillus plantarum and polyphenol within polyvinyl alcohol/fucoidan nanofibers, demonstrating improved viability and antioxidant capabilities of the encapsulated probiotics.
- Additional investigations highlighted the benefits of incorporating blue honeysuckle juice into fermented goat milk and replacing milk fat with soybean oil bodies in yogurt, with findings indicating significant enhancements in physicochemical properties, sensory characteristics, and antioxidant activity.
