Encapsulation of probiotics in soybean protein-based microparticles preserves viable cell concentration in foods all along the production and storage processes-Reference-Cited by-同舟云学术

Encapsulation of probiotics in soybean protein-based microparticles preserves viable cell concentration in foods all along the production and storage processes

Published:2020-02-09 Issue:3 Volume:37 Page:242-253
ISSN:0265-2048
Container-title:Journal of Microencapsulation
language:en
Short-container-title:Journal of Microencapsulation

Author:

González-Ferrero Carolina¹,Irache Juan Manuel²^ORCID,Marín-Calvo Beatriz¹,Ortiz-Romero Leticia¹,Virto-Resano Raquel¹,González-Navarro Carlos Javier³^ORCID

Affiliation:

1. Research and Development Area, National Centre for Food Technology and Safety – CNTA, San Adrián, Spain;

2. Department of Pharmacy and Pharmaceutical Technology, University of Navarra, Pamplona, Spain;

3. Center for Nutrition Research, University of Navarra, Pamplona, Spain

Publisher

Informa UK Limited

Subject

Colloid and Surface Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Pharmaceutical Science,Bioengineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/02652048.2020.1724203

Reference46 articles.

1. Soy extract and maltodextrin as microencapsulating agents for Lactobacillus acidophilus: a model approach

2. Agüeros Bazo, M., et al. 2014. Microparticles for encapsulation of probiotics, their preparation and uses. ICT, CNTA. Priority: ES201231058 (05/07/2012). International Application No: PCT/ES2013/070477 (05/07/2013); Int. Publication No: WO2014/006261.

3. Human gut microbiota: the links with dementia development

4. Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery

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