Effect of drying methods on <i>Lactobacillus Rhamnosus</i> GG microcapsules prepared using the complex coacervation method-Reference-Cited by-同舟云学术

Effect of drying methods on Lactobacillus Rhamnosus GG microcapsules prepared using the complex coacervation method

Published:2022-02-12 Issue:3 Volume:87 Page:1282-1291
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Bi Huimin¹,Xu Yuqiao¹,Fan Fangyu¹^ORCID,Sun Xue¹

Affiliation:

1. Key Laboratory for Forest Resources Conservation and Utilisation in the Southwest Mountains of China, Ministry of Education, and College of Life Sciences Southwest Forestry University Kunming P. R. China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16061

Reference32 articles.

1. Stability of probiotic Lactobacillus plantarum in dry microcapsules under accelerated storage conditions

2. Electro-encapsulation of Lactobacillus casei in high-resistant capsules of whey protein containing transglutaminase enzyme

3. Single and double layered microencapsulation of probiotics by spray drying and spray chilling

4. The interaction between bacteria and bile

5. Complex Coacervation as a Novel Microencapsulation Technique to Improve Viability of Probiotics Under Different Stresses

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3. Lactiplantibacillus plantarum NKK20 Alleviates High-Fat-Diet-Induced Nonalcoholic Fatty Liver Disease in Mice through Regulating Bile Acid Anabolism;Molecules;2023-05-12