A comparative approach on the spray and freeze drying of probiotic and Gamma-aminobutyric acid as a single entity: Characterization and evaluation of stability in simulated gastrointestinal conditions-Reference-Cited by-同舟云学术

A comparative approach on the spray and freeze drying of probiotic and Gamma-aminobutyric acid as a single entity: Characterization and evaluation of stability in simulated gastrointestinal conditions

Published:2023-12 Issue: Volume:3 Page:100385
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Misra Sourav^ORCID,Pandey Pooja,Panigrahi Chirasmita,Mishra Hari Niwas

Funder

Department of Science and Technology, Ministry of Science and Technology, India

Ministry of Science and Technology, Pakistan

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference69 articles.

1. Spray-freeze-drying of whey proteins at sub-atmospheric pressures;Anandharamakrishnan;Dairy Science & Technology,2010

2. Microencapsulation of probiotics in finger millet milk complex to improve encapsulation efficiency and viability;Anitha;Food Science and Technology International,2022

3. Effect of inlet air temperature and gum Arabic concentration on encapsulation of probiotics by spray drying;Arepally;LWT,2019

4. Encapsulation of Lactobacillus acidophilus NCDC 016 cells by spray drying: Characterization, survival after in vitro digestion, and storage stability;Arepally;Food & Function,2020

5. Microencapsulation of Lactobacillus rhamnosus HN001 by spray drying and its evaluation under gastrointestinal and storage conditions;Barajas-Alvarez;LWT,2022

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