Encapsulation of Lactobacillus rhamnosus GG in double emulsions: Role of prebiotics in improving probiotics survival during spray drying and storage
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference41 articles.
1. Protection of L. rhamnosus by spray-drying using two prebiotics colloids to enhance the viability;Avila-Reyes;Carbohydrate Polymers,2014
2. Influence of protein type on Polyglycerol Polyricinoleate replacement in W/O/W (water-in-oil-in-water) double emulsions for food applications;Balcaen;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2017
3. Microencapsulation of Lactobacillus rhamnosus HN001 by spray drying and its evaluation under gastrointestinal and storage conditions;Barajas-Alvarez;LWT--Food Science and Technology,2022
4. Cross-feeding among probiotic bacterial strains on prebiotic inulin involves the extracellular exo-inulinase of Lactobacillus paracasei strain W20;Boger;Applied and Environmental Microbiology,2018
5. High critical temperature above Tg may contribute to the stability of biological systems;Buitink;Biophysical Journal,2000
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