Microencapsulation of Bifidobacterium bifidum F-35 via modulation of emulsifying technique and its mechanical effects on the rheological stability of set-yogurt-Reference-Cited by-同舟云学术

Microencapsulation of Bifidobacterium bifidum F-35 via modulation of emulsifying technique and its mechanical effects on the rheological stability of set-yogurt

Published:2023-08-26 Issue:12 Volume:60 Page:2968-2977
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Mousa Ahmed H.,Korma Sameh A.,Ali Abdelmoneim H.,Abdeldaiem Ahmed M.,Bakry Ibrahim A.,Liu Xiao-ming,Zhang Hao,Abed Sherif M.,Bakry Amr M.^ORCID

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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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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