Incorporation of polysaccharides into sodium caseinate-low melting point fat microparticles improves probiotic bacterial survival during simulated gastrointestinal digestion and storage-Reference-Cited by-同舟云学术

Incorporation of polysaccharides into sodium caseinate-low melting point fat microparticles improves probiotic bacterial survival during simulated gastrointestinal digestion and storage

Published:2016-03 Issue: Volume:54 Page:328-337
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Liu Huan,Gong Joshua,Chabot Denise,Miller S. Shea,Cui Steve W.,Ma Jianguo,Zhong Fang,Wang Qi^ORCID

Funder

Agriculture and Agri-Food Canada

China Scholarship Council

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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