Enriching alginate matrix used for probiotic encapsulation with whey protein concentrate or its trypsin-derived hydrolysate: Impact on antioxidant capacity and stability of fermented whey-based beverages-Reference-Cited by-同舟云学术

Enriching alginate matrix used for probiotic encapsulation with whey protein concentrate or its trypsin-derived hydrolysate: Impact on antioxidant capacity and stability of fermented whey-based beverages

Published:2022-02 Issue: Volume:370 Page:130931
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Krunić Tanja Ž.,Rakin Marica B.

Funder

Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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

4. Effect of formulation of alginate beads on their mechanical behavior and stiffness;Chan;Particuology,2011

5. Antioxidant properties of whey protein hydrolysates as measured by three methods;Dryáková;European Food Research and Technology,2010

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