Structural characterisation of two polysaccharides from white common bean ( <i>Phaseolus vulgaris</i> L.) and the application in microencapsulation of probiotics-Reference-Cited by-同舟云学术

Structural characterisation of two polysaccharides from white common bean ( Phaseolus vulgaris L.) and the application in microencapsulation of probiotics

Published:2022-09-13 Issue:11 Volume:57 Page:7184-7193
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Zhu Yingying¹,Li Jiayao¹,Feng Xuewei¹²,Shi Zhenxing³^ORCID,Yao Yang²,Shen Ruiling¹^ORCID

Affiliation:

1. College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety Zhengzhou University of Light Industry Zhengzhou 450002 China

2. Institute of Crop Science Chinese Academy of Agricultural Sciences (CAAS) Beijing 100081 China

3. School of Food Science and Technology Henan University of Technology Zhengzhou 450002 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16063

Reference35 articles.

1. Improvement of the viability of encapsulated probiotics using whey proteins

2. Method of preservation and type of protective agent strongly influence probiotic properties of Lactococcus lactis: A complete process of probiotic preparation manufacture and use

3. In-vitro evaluation of targeted release of probiotic Lactobacillus casei (2651 1951 RPK) from synbiotic microcapsules in the gastrointestinal (GI) system: Experiments and modeling

4. Chemical Composition and In Vitro Polysaccharide Fermentation of Different Beans (Phaseolus vulgaris L.)

5. Net energy value of non-starch polysaccharide isolates (sugarbeet fibre and commercial inulin) and their impact on nutrient digestive utilization in healthy human subjects

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