The Combined Usage of β-Cyclodextrin and Milk Proteins in Microencapsulation of Bifidobacterium bifidum BB-12
Author:
Publisher
Springer Science and Business Media LLC
Subject
Molecular Biology,Molecular Medicine,Microbiology
Link
http://link.springer.com/content/pdf/10.1007/s12602-019-09621-x.pdf
Reference43 articles.
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2. Sarao LK, Arora M (2017) Probiotics, prebiotics, and microencapsulation: a review. Crit Rev Food Sci Nutr 57(2):344–371. https://doi.org/10.1080/10408398.2014.887055
3. Abd El-Salam MH, El-Shibiny S (2015) Preparation and properties of milk proteins-based encapsulated probiotics: a review. Dairy Sci Technol 95(4):393–412. https://doi.org/10.1007/s13594-015-0223-8
4. De Prisco A, Mauriello G (2016) Probiotication of foods: A focus on microencapsulation tool. Trends Food Sci Technol 48(Supplement C):27–39. https://doi.org/10.1016/j.tifs.2015.11.009
5. Watson MA, Lea JM, Bett-Garber KL (2017) Spray drying of pomegranate juice using maltodextrin/cyclodextrin blends as the wall material. Food Sci Nutr 5(3):820–826. https://doi.org/10.1002/fsn3.467
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