Double layered encapsulation to immobilize <i>Bifidobacterium bifidum</i> <scp>ATCC</scp> 35914 in polysaccharide‐protein matrices and their viability in set type yoghurt-Reference-Cited by-同舟云学术

Double layered encapsulation to immobilize Bifidobacterium bifidum ATCC 35914 in polysaccharide‐protein matrices and their viability in set type yoghurt

Published:2022-05-30 Issue:8 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Iqbal Rabia¹,Liaqat Atif¹,Yasmin Iqra²^ORCID,Ahsan Samreen¹,Jahangir Chughtai Muhmmad Farhan¹^ORCID,Tanweer Saira³^ORCID,Mehmood Tariq¹,Tehseen Saima⁴,Khan Wahab Ali⁵^ORCID,Nadeem Muhammad⁶^ORCID,Tahir Assam Bin⁷⁸,Khaliq Adnan¹^ORCID

Affiliation:

1. Department of Food Science and Technology Khwaja Fareed University of Engineering and Information Technology Rahim Yar Khan Pakistan

2. Center of Excellence for Olive Research and Training Barani Agricultural Research Institute Chakwal Pakistan

3. Faculty of Agriculture and Environmental Sciences Islamia University Bahawalpur Pakistan

4. Department of Food Science and Technology Government College Women University Faisalabad Pakistan

5. Department of Nutrition and Health Promotion University of Home Economics Lahore Pakistan

6. Department of Environmental Sciences COMSATS University Islamabad Vehari Pakistan

7. University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences The University of Lahore Lahore Pakistan

8. State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi China

Funder

Higher Education Commission, Pakistan

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16748

Reference50 articles.

1. Preparation and properties of milk proteins-based encapsulated probiotics: a review

2. Functional exploration of free and encapsulated probiotic bacteria in yogurt and simulated gastrointestinal conditions

3. Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in ice cream

4. The Effect of Encapsulation on The Stability of Probiotic Bacteria in Ice Cream and Simulated Gastrointestinal Conditions

5. Encapsulation of Bifidobacterium bifidum by internal gelation method to access the viability in cheddar cheese and under simulated gastrointestinal conditions

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