Use of maltodextrin, sweet potato flour, pectin and gelatin as wall material for microencapsulating Lactiplantibacillus plantarum by spray drying: Thermal resistance, in vitro release behavior, storage stability and physicochemical properties-Reference-Cited by-同舟云学术

Use of maltodextrin, sweet potato flour, pectin and gelatin as wall material for microencapsulating Lactiplantibacillus plantarum by spray drying: Thermal resistance, in vitro release behavior, storage stability and physicochemical properties

Published:2023-02 Issue: Volume:164 Page:112367
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Costa Nataly de Almeida,Silveira Laura Rodrigues,Amaral Ester de Paula,Pereira Gabriel Clementino,Paula Daniele de Almeida,Vieira Érica Nascif Rufino,Martins Eliane Maurício Furtado,Stringheta Paulo César,Leite Júnior Bruno Ricardo de Castro,Ramos Afonso Mota

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

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4. Microencapsulation of probiotic Saccharomyces cerevisiae Var. Boulardii with different wall materials by Spray Drying;Arslan;LWT-Food Science and Technology,2015

5. Single and double layered microencapsulation of probiotics by Spray Drying and Spray Chilling;Arslan-Tontul;LWT - Food Science and Technology,2017

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