Microencapsulation of Lactobacillus acidophilus La-05 and incorporation in vegan milks: Physicochemical characteristics and survival during storage, exposure to stress conditions, and simulated gastrointestinal digestion-Reference-Cited by-同舟云学术

Microencapsulation of Lactobacillus acidophilus La-05 and incorporation in vegan milks: Physicochemical characteristics and survival during storage, exposure to stress conditions, and simulated gastrointestinal digestion

Published:2020-09 Issue: Volume:135 Page:109295
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Angélica Andrade Lopes Laênia,de Siqueira Ferraz Carvalho Rafaela,Stela Santos Magalhães Nereide,Suely Madruga Marta,Julia Alves Aguiar Athayde Ana,Araújo Portela Isabella,Eduardo Barão Carlos,Colombo Pimentel Tatiana,Magnani Marciane^ORCID,Christina Montenegro Stamford Thayza

Funder

Fundação de Amparo à Ciência e Tecnologia do Estado de Pernambuco

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

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4. Olive paste as vehicle for delivery of potential probiotic Lactobacillus plantarum 33;Alves;Food Research International,2015

5. Effect of Eudragit S100 nanoparticles and alginate chitosan encapsulation on the viability of Lactobacillus acidophilus and Lactobacillus rhamnosus;Ansari;AMB Express,2017

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