Effect of pectic oligosaccharide on probiotic survival and physicochemical properties of hydrogel beads for synbiotic encapsulation of Lactobacillus bulgaricus-Reference-Cited by-同舟云学术

Effect of pectic oligosaccharide on probiotic survival and physicochemical properties of hydrogel beads for synbiotic encapsulation of Lactobacillus bulgaricus

Published:2023-02 Issue: Volume:51 Page:102260
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Lee Ye-eun,Kang Yu-Ra,Chang Yoon Hyuk^ORCID

Funder

National Research Foundation of Korea

Ministry of Education

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference43 articles.

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4. Single and double layered microencapsulation of probiotics by spray drying and spray chilling;Arslan-Tontul;LWT - Food Science and Technology,2017

5. Production of RS4 from rice starch and its utilization as an encapsulating agent for targeted delivery of probiotics;Ashwar;Food Chemistry,2018

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3. A comprehensive review on the utilization of biopolymer hydrogels to encapsulate and protect probiotics in foods;International Journal of Biological Macromolecules;2024-01

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