Airbrush encapsulation of Lactobacillus rhamnosus GG in dry microbeads of alginate coated with regular buttermilk proteins-Reference-Cited by-同舟云学术

Airbrush encapsulation of Lactobacillus rhamnosus GG in dry microbeads of alginate coated with regular buttermilk proteins

Published:2020-01 Issue: Volume:117 Page:108639
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Hugues-Ayala Alma Mireya,Sarabia-Sainz José Andre-i,González-Rios Humberto,Vázquez-Moreno Luz,Ramos-Clamont Montfort Gabriela^ORCID

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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3. Encapsulation of Lactobacillus rhamnosus GG in microparticles: Influence of casein to whey protein ratio on bacterial survival during digestion;Burgain;Innovative Food Science & Emerging Technologies,2013

4. Encapsulation of probiotic living cells: From laboratory scale to industrial applications;Burgain;Journal of Food Engineering,2011

5. Impacts of pH-mediated EPS structure on probiotic bacterial pili–whey proteins interactions;Burgain;Colloids and Surfaces B: Biointerfaces,2015

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2. Effect of high‐speed homogenisation on the morphological characteristics and survivability of Lactobacillus rhamnosusGG‐coated microbeads;International Journal of Food Science & Technology;2024-03-03

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