Encapsulation of potential probiotic and canola oil through emulsification and ionotropic gelation, using protein/polysaccharides Maillard conjugates as emulsifiers-Reference-Cited by-同舟云学术

Encapsulation of potential probiotic and canola oil through emulsification and ionotropic gelation, using protein/polysaccharides Maillard conjugates as emulsifiers

Published:2021-10 Issue: Volume:150 Page:111980
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Loyeau Paula A.^ORCID,Spotti Maria J.,Vinderola Gabriel,Carrara Carlos R.^ORCID

Funder

Fondo para la Investigación Científica y Tecnológica

Publisher

Elsevier BV

Subject

Food Science

Reference57 articles.

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4. Spray-drying process preserves the protective capacity of a breast milkderived Bifidobacterium lactis strain on acute and chronic colitis in mice;Burns;Scientific Reports,2017

5. Inside the adaptation process of Lactobacillus delbrueckii subsp. lactis to bile;Burns;International Journal of Food Microbiology,2010

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