Physicochemical and sensory properties of probiotic yogurt containing Lactobacillus plantarum ATCC 10241 microencapsulated with okra (Abelmoschus esculentus) mucilage and sodium alginate
Author:
Publisher
Elsevier BV
Subject
Organic Chemistry,Biochemistry,Food Science
Reference56 articles.
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4. Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt;Capela;Food Research International,2006
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1. Preparation of W/O/W Lactiplantibacillus plantarumL3 microcapsules using modified low methoxy pectin as wall materials and their application in simulated yoghurt fermentation systems;International Journal of Dairy Technology;2023-12-11
2. Application of Encapsulation Strategies for Probiotics: From Individual Loading to Co-Encapsulation;Microorganisms;2023-11-30
3. Viability of microencapsulated Lactobacillus plantarum microencapsulated under simulated gastrointestinal conditions and its probiotic effect on Campylobacter jejuni;MOJ Applied Bionics and Biomechanics;2023-11-09
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