Co-microencapsulation of Lactobacillus rhamnosus and krill oil by spray-drying-Reference-Cited by-同舟云学术

Co-microencapsulation of Lactobacillus rhamnosus and krill oil by spray-drying

Published:2022-12 Issue: Volume:50 Page:102133
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Zavaleta E. Bonilla,Coavichi L.I. Lozano,Rodríguez L.C. Velasco,Andrade E. Flores,García Hugo S.,Rascón Díaz M.P.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference47 articles.

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3. Microencapsulation of Lactobacillus rhamnosus HN001 by spray drying and its evaluation under gastrointestinal and storage conditions;Barajas-Alvarez;Lebensmittel-Wissenschaft & Technologie,2022

4. Thirty years of Lactobacillus rhamnosus GG: A review;Capurso;Journal of Clinical Gastroenterology,2019

5. Comprehensive study of the lipid classes of krill oil by fractionation and identification of triacylglycerols, diacylglycerols, and phospholipid molecular species by using UPLC/QToF-MS;Castro-Gómez;Food Analytical Methods,2015

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