On the encapsulation and viability of probiotic bacteria in edible carboxymethyl cellulose-gelatin water-in-water emulsions-Reference-Cited by-同舟云学术

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On the encapsulation and viability of probiotic bacteria in edible carboxymethyl cellulose-gelatin water-in-water emulsions

Published:2018-02 Issue: Volume:75 Page:41-50
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Singh Poonam,Medronho Bruno^ORCID,Miguel Maria G.,Esquena Jordi

Funder

People Program (Marie Curie Actions) of the European Union's Seventh Framework Program

Portuguese Foundation for Science and Technology (FCT)

Spanish Ministry of Economy, Industry and Competitiveness

Generalitat de Catalunya

NANBIOSIS Singular Scientific Technological Infrastructures

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference32 articles.

1. Survival of Bifidobacterium longum LMG 13197 microencapsulated in Vegetal or Vegetal-inulin matrix in simulated gastrointestinal fluids and yoghurt;Amakiri;Springerplus,2016

2. Efficiency of double layered microencapsulated probiotic to modulate ProInflammatory molecular markers for the management of alcoholic liver disease;Arora;Mediators of Inflammation,2014

3. Emulsions stabilised solely by colloidal particles;Aveyard;Advances in Colloid and Interface Science,2003

4. Particles trapped at the droplet interface in water-in-water emulsions;Balakrishnan;Langmuir,2012

5. Complex coacervation as a novel microencapsulation technique to improve viability of probiotics under different stresses;Bosnea;Food and Bioprocess Technology,2014

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