Survival of encapsulated Lactiplantibacillus plantarum probiotics on soft bread throughout gastrointestinal tract transit: Physicochemical characteristics, sensory profile, and functional activity-Reference-Cited by-同舟云学术

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Survival of encapsulated Lactiplantibacillus plantarum probiotics on soft bread throughout gastrointestinal tract transit: Physicochemical characteristics, sensory profile, and functional activity

Published:2024-07 Issue: Volume:118 Page:103971
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Umaña Jhon Jairo,Bauer-Estrada Katherine,Filomena-Ambrosio Annamaria,Quintanilla-Carvajal María Ximena^ORCID

Funder

Universidad de La Sabana

Publisher

Elsevier BV

Reference57 articles.

1. Multifunctional role of the whey culture medium in the spray drying microencapsulation of lactic acid bacteria;Aragón-Rojas;Food Technol. Biotechnol.,2018

2. Encapsulation of lactobacillus fermentum K73 by refractance window drying;Aragón-Rojas;Sci. Rep.,2019

3. Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder;Bourekoua;Eur. Food Res. Technol.,2018

4. Influence of osmotic stress and encapsulating materials on the stability of autochthonous lactobacillus plantarum after spray drying;Bustos;Dry. Technol.,2013

5. Microencapsulation of Lactobacillus plantarum by spray drying with mixtures of Aloe vera mucilage and agave fructans as wall materials;Ceja-Medina;J. Food Process. Eng.,2020

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