Utilisation of water-in-oil-water (W 1 /O/W 2 ) double emulsion in a set-type yogurt model for the delivery of probiotic Lactobacillus paracasei

Author:

El Kadri Hani,Lalou Sofia,Mantzouridou FaniTh,Gkatzionis Konstantinos

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

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3. Monitoring single-cell bioenergetics via the coarsening of emulsion droplets;Boitard,2012

4. Growth of food-borne pathogenic bacteria in oil-in-water emulsions: II-effect of emulsion structure on growth parameters and form of growth;Brocklehurst;Journal of Applied Bacteriology,1995

5. Microbiological quality assurance of edible table spreads in new product development;Charteris;Journal of the Society of Dairy Technology,1996

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