Use of whey protein isolate and gum Arabic for the co-encapsulation of probiotic Lactobacillus plantarum and phytosterols by complex coacervation: Enhanced viability of probiotic in Iranian white cheese-Reference-Cited by-同舟云学术

Use of whey protein isolate and gum Arabic for the co-encapsulation of probiotic Lactobacillus plantarum and phytosterols by complex coacervation: Enhanced viability of probiotic in Iranian white cheese

Published:2021-04 Issue: Volume:113 Page:106496
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Sharifi Sohrab,Rezazad-Bari Mahmoud,Alizadeh Mohammad,Almasi Hadi,Amiri Saber

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference68 articles.

1. The impact of biotechnology on dairy industry;Amiri,2020

2. Exopolysaccharides production by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12: Optimization of fermentation variables and characterization of structure and bioactivities;Amiri;International Journal of Biological Macromolecules,2019

3. Situ production of conjugated linoleic acid by Bifidobacterium lactis BB12 and Lactobacillus acidophilus LA5 in milk model medium;Amiri,2020

4. New formulation of vitamin C encapsulation by nanoliposomes: Production and evaluation of particle size, stability and control release;Amiri;Food science and biotechnology,2019

5. Optimization of food-grade medium for co-production of bioactive substances by Lactobacillus acidophilus LA-5 for explaining pharmabiotic mechanisms of probiotic;Amiri;Journal of Food Science and Technology,2020

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