Milk fat globule membrane: composition, production and its potential as encapsulant for bioactives and probiotics-Reference-Cited by-同舟云学术

Milk fat globule membrane: composition, production and its potential as encapsulant for bioactives and probiotics

Published:2023-08-26 Issue: Volume: Page:1-16
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Yao Dan¹,Ranadheera Chaminda Senaka²,Shen Cai²³,Wei Wei⁴,Cheong Ling-Zhi²

Affiliation:

1. Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo, China

2. School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, University of Melbourne, Melbourne, Victoria, Australia

3. China Beacons Institute, University of Nottingham Ningbo China, Ningbo, China

4. School of Food Science and Technology, Jiangnan University, Wuxi, China

Funder

Key R&D Program of Zhejiang

Zhejiang Xinmiao Talent Program

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2249992

Reference126 articles.

1. The Promising Role of Probiotics in Managing the Altered Gut in Autism Spectrum Disorders

2. Nature-Assembled Structures for Delivery of Bioactive Compounds and Their Potential in Functional Foods

3. Camel whey protein microparticles for safe and efficient delivery of novel camel milk derived probiotics

4. Development of enteric polymer-based microspheres by spray-drying for colonic delivery of Lactobacillus rhamnosus GG

5. Fabrication and characterization of probiotic Lactobacillus plantarum loaded sodium alginate edible films

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