Microencapsulation of Lactobacillus plantarum (MTCC 5422) with fructooligosaccharide as wall material by spray drying
Author:
Funder
Department of Science and Technology
Government of India
Publisher
Elsevier BV
Subject
Food Science
Reference31 articles.
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3. Loss of solubility of α – lactalbumin and β -lactoglobulin during the spray drying of whey proteins;Anandharamakrishnan;LWT-Food Science and Technology,2008
4. Effects of process variables on the denaturation of whey proteins during spray drying;Anandharamakrishnan;Drying Technology,2007
5. Nanoencapsulation of date palm pit extract in whey protein particles generated via desolvation method;Bagheri;Food Research International,2013
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