Microencapsulation of Lacticaseibacillus casei CSL3 using cheese whey, fructo-oligosaccharide and xanthan gum by spray drying-Reference-Cited by-同舟云学术

Microencapsulation of Lacticaseibacillus casei CSL3 using cheese whey, fructo-oligosaccharide and xanthan gum by spray drying

Published:2023-12 Issue: Volume:56 Page:103348
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Menegazzi Guilherme da Silva^ORCID,Ribeiro Eduardo Silveira^ORCID,de Farias Bruna Silva^ORCID,Luz Gabriela de Quadros da,Oliveira Guilherme Miranda,Cadaval Junior Tito Roberto Sant’Anna,Pinto Luiz Antonio de Almeida,Diaz Patrícia Silva

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Cientifico e Tecnologico

Secretaria de Desenvolvimento Econômico Ciência e Tecnologia

Fundacao de Amparo a Pesquisa do Estado do Rio Grande do Sul

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference65 articles.

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3. Microencapsulation of Yerba mate extract: The efficacy of polysaccharide/protein hydrocolloids on physical, microstructural, functional, and antioxidant properties;Akbarmehr;International Journal of Biological Macromolecules,2023

4. Encapsulation of Lactobacillus fermentum K73 by refractance window drying;Aragón-Rojas;Scientific Reports,2019

5. Simulated glass transition in free-standing thin polystyrene films;Baljon;Journal of Polymer Science, Part B: Polymer Physics,2010

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1. Improved viability of probiotics by co-encapsulation of wheat germ oil under storage and gastrointestinal conditions: Effects of drying methods and wall composition;Food Hydrocolloids;2025-01

2. Utilizing Xanthan Gum Coatings as Probiotic Bacteria Carriers to Enhance Postharvest Quality and Antioxidants in Fresh-Cut Cantaloupe and Honeydew (Cucumis melo L.) Melons;Foods;2024-03-20