Effect of whey protein – alginate wall systems on survival of microencapsulated Lactobacillus plantarum in simulated gastrointestinal conditions

Author:

Rajam R.,Karthik P.,Parthasarathi S.,Joseph G.S.,Anandharamakrishnan C.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference38 articles.

1. Al-Hakim, K., & Stapley, A. G. F. (2004). Morphology of spray-dried and spray-freeze-dried whey powders. In Silva, MA and Rocha, SCS (ed) Drying 2004 - Proceedings of the 14th International Drying Symposium, Sao Paulo, Brazil, (pp. 1720–1726), ISBN: 85-904573-1-1.

2. Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery;Anal;Trends in Food Science and Technology,2007

3. Effects of process variables on the denaturation of whey proteins during spray-drying;Anandharamakrishnan;Drying Technology,2007

4. Loss of solubility of -lactalbumin and -lactoglolbulin during the spray drying of whey proteins;Anandharamakrishnan;LWT-Food Science and Technology,2008

5. Spray freeze drying of whey proteins at sub-atmospheric pressures;Anandharamakrishnan;Dairy Science and Technology,2010

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