Gum Arabic/Chitosan Coacervates for Encapsulation and Protection of Lacticaseibacillus rhamnosus in Storage and Gastrointestinal Environments
Author:
Publisher
Springer Science and Business Media LLC
Subject
Molecular Biology,Molecular Medicine,Microbiology
Link
https://link.springer.com/content/pdf/10.1007/s12602-023-10152-9.pdf
Reference50 articles.
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2. Marques da Silva T, Sonza Pinto V, Ramires Fonseca Soares V et al (2021) Viability of microencapsulated Lactobacillus acidophilus by complex coacervation associated with enzymatic cross-linking under application in different fruit juices. Food Res Int 141. https://doi.org/10.1016/j.foodres.2021.110190
3. Lee YK, Salminen S (2008) Handbook of probiotics and prebiotics, 2nd edn. Wiley, Hoboken, NJ, USA
4. Moayyedi M, Eskandari MH, Rad AHE et al (2018) Effect of drying methods (electrospraying, freeze drying and spray drying) on survival and viability of microencapsulated Lactobacillus rhamnosus ATCC 7469. J Funct Foods 40:391–399. https://doi.org/10.1016/j.jff.2017.11.016
5. Barajas-Álvarez P, González-Ávila M, Espinosa-Andrews H (2022) Microencapsulation of Lactobacillus rhamnosus HN001 by spray drying and its evaluation under gastrointestinal and storage conditions. LWT 112485. https://doi.org/10.1016/j.lwt.2021.112485
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