Preparation of Bifidobacterium breve encapsulated in low methoxyl pectin beads and its effects on yogurt quality-Reference-Cited by-同舟云学术

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Preparation of Bifidobacterium breve encapsulated in low methoxyl pectin beads and its effects on yogurt quality

Published:2019-06 Issue:6 Volume:102 Page:4832-4843
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Li Mengyang,Jin Yunxiang,Wang Yawei,Meng Li,Zhang Na,Sun Ying,Hao Jingfei,Fu Qi,Sun Qingshen

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference46 articles.

1. Viability of microencapsulated bifidobacteria in set yogurt during refrigerated storage;Adhikari;J. Dairy Sci.,2000

2. Drivers of liking for yogurt drinks with prebiotics and probiotics;Allgeyer;J. Food Sci.,2010

3. A 100-year review: Yogurt and other cultured dairy products;Aryana;J. Dairy Sci.,2017

4. Preparation and evaluation of pectin beads;Aydin;Int. J. Pharm.,1996

5. Improving the controlled delivery formulations of caffeine in alginate hydrogel beads combined with pectin, carrageenan, chitosan and psyllium;Belščak-Cvitanović;Food Chem.,2015

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