Improving the viability of Lactobacillus plantarum LP90 by carboxymethylated dextran-whey protein conjugates: The relationship with glass transition temperature-Reference-Cited by-同舟云学术

Improving the viability of Lactobacillus plantarum LP90 by carboxymethylated dextran-whey protein conjugates: The relationship with glass transition temperature

Published:2023-01 Issue: Volume:134 Page:108102
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Wen,Zhao Yunjiao,Zhao Yuan,Li Shunqin,Yun Liyuan,Zhi Zijian^ORCID,Liu Rui,Wu Tao,Sui Wenjie,Zhang Min

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference52 articles.

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

5. Cryoprotective effect of antifreeze glycopeptide analogues obtained by nonenzymatic glycation on Streptococcus thermophilus and its possible action mechanism;Chen;Food Chemistry,2019

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