Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices: Probiotic survival in fruit juice-Reference-Cited by-同舟云学术

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Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices: Probiotic survival in fruit juice

Published:2013-01 Issue:1 Volume:5 Page:98-105
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Ying DanYang,Schwander Stephanie,Weerakkody Rangika,Sanguansri Luz,Gantenbein-Demarchi Corinne,Augustin Mary Ann

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference29 articles.

1. Probiotics: An emerging food supplement with health benefits;Agrawal;Food Biotechnology,2005

2. Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG;Ananta;International Dairy Journal,2005

3. Functional performance of a resistant starch ingredient modified using a microfluidizer;Augustin;Innovative Food Science and Emerging Technologies,2008

4. Challenges in the addition of probiotic cultures to foods;Champagne;Critical Review in Food Science and Nutrition,2005

5. Viability of Lactobacillus rhamnosus R0011 in an apple-based fruit juice under simulated storage conditions at the consumer level;Champagne;Journal of Food Science,2008

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1. Next generation probiotics for human health: An emerging perspective;Heliyon;2024-08

2. The golden era of fruit juices-based probiotic beverages: Recent advancements and future possibilities;Process Biochemistry;2024-07

3. The Effect of Drying Method on The Quality of MOCAF (Modified Cassava Flour) from Raw Material Beta-Carotene-Rich Bokor Genotype Cassava;agriTECH;2024-05-31

4. Encapsulation techniques, action mechanisms, and evaluation models of probiotics: Recent advances and future prospects;Food Frontiers;2024-02-27

5. Milk protein based encapsulation of probiotics and other food material: comprehensive review;International Journal of Food Properties;2024-02-04

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