Microencapsulation of Bifidobacterium bifidum F-35 via modulation of emulsifying technique and its mechanical effects on the rheological stability of set-yogurt
Author:
Funder
National Outstanding Youth Science Fund Project of National Natural Science Foundation of China
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05812-1.pdf
Reference39 articles.
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2. Afzaal M et al (2019) Functional exploration of free and encapsulated probiotic bacteria in yogurt and simulated gastrointestinal conditions. Food Sci Nutr 7:3931–3940. https://doi.org/10.1002/fsn3.1254
3. Bakry AM et al (2015) Microencapsulation of oils: a comprehensive review of benefits, techniques, and applications. Compr Rev Food Sci Food Saf 62:12179. https://doi.org/10.1111/1541-4337.12179
4. Burgain J, Gaiani C, Linder M, Scher J (2011) Encapsulation of probiotic living cells: from laboratory scale to industrial applications. J Food Eng 104:467–483. https://doi.org/10.1016/j.jfoodeng.2010.12.031
5. Cai S, Zhao M, Fang Y, Nishinari K, Phillips GO, Jiang F (2014) Microencapsulation of lactobacillus acidophilus CGMCC1.2686 via emulsification/internal gelation of alginate using Ca-EDTA and CaCO3 as calcium sources. Food Hydrocoll 39:295–300. https://doi.org/10.1016/j.foodhyd.2014.01.021
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