Encapsulation of probiotic Lacticaseibacillus casei with whey protein isolate/soybean hull polysaccharide enhances cell viability in harsh conditions-Reference-Cited by-同舟云学术

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Encapsulation of probiotic Lacticaseibacillus casei with whey protein isolate/soybean hull polysaccharide enhances cell viability in harsh conditions

Published:2024-09 Issue: Volume:154 Page:110126
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Song Hong,Li Ran,Yang Lina,Wang Shengnan,Zhang Yinxu,Li Jun,Zhu Danshi,Liu He^ORCID

Publisher

Elsevier BV

Reference49 articles.

1. Effect of glucose substitution by low-molecular weight chitosan-derivatives on functional, structural and antioxidant properties of maillard reaction-crosslinked chitosan-based films;Affes;Food Chemistry,2022

2. The effect of encapsulation on the stability of probiotic bacteria in ice cream and simulated gastrointestinal conditions;Afzaal;Probiotics and antimicrobial proteins,2019

3. Functional properties of isolated porcine blood proteins modified by Maillard's reaction;Alvarez;Food Hydrocolloids,2012

4. Implication of glass transition for the drying and stability of dried foods;Bhandari;Journal of Food Engineering,1999

5. Effect of high concentrated sucrose on the stability of OSA-starch-based beta-carotene microcapsules;Chen;Food Hydrocolloids,2021

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