Improvement of the viability of encapsulated probiotics using whey proteins-Reference-Cited by-同舟云学术

Improvement of the viability of encapsulated probiotics using whey proteins

Published:2020-01 Issue: Volume:117 Page:108601
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

de Araújo Etchepare Mariana,Nunes Graciele Lorenzoni,Nicoloso Bruna Righi,Barin Juliano Smanioto,Moraes Flores Erico Marlon,de Oliveira Mello Renius^ORCID,Ragagnin de Menezes Cristiano^ORCID

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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3. Stabilizations and preservation of Lactobacillus acidophilus in saccharide matrices;Conrad;Cryobiology,2000

4. Structural stability and viability of microencapsulated probiotic bacteria: A review;Corona-Hernandez;Comprehensive Reviews in Food Science and Food Safety,2013

5. Multiple functionalities of polyelectrolyte multilayer films: New biomedical applications;Crouzier;Advanced Materials,2010

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4. Survivability of probiotic under simulated gastrointestinal conditions as affected by synbiotic (alginate-arabinoxylan) encapsulation;International Journal of Food Properties;2024-07-22

5. Properties and stability of Lactiplantibacillus plantarum AB6-25 and Saccharomyces boulardii T8-3C single and double-layered microcapsules containing Na-alginate and/or demineralized whey powder with lactobionic acid;International Journal of Biological Macromolecules;2024-06