Probiotics encapsulated gastroprotective <scp>cross‐linked</scp> microgels: Enhanced viability under stressed conditions with dried apple carrier-Reference-Cited by-同舟云学术

Probiotics encapsulated gastroprotective cross‐linked microgels: Enhanced viability under stressed conditions with dried apple carrier

Published:2022-11-04 Issue:2 Volume:11 Page:817-827
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Afzaal Muhammad¹,Saeed Farhan¹^ORCID,Ateeq Huda¹^ORCID,Akhtar Muhammad Nadeem²^ORCID,Imran Ali¹^ORCID,Ahmed Aftab¹,Aamir Muhammad³,Islam Fakhar¹^ORCID,Yasmin Iqra⁴^ORCID,Shah Yasir Abbas¹,Hussain Muzzamal¹,Hameed Adnan¹,Kumar Roshan⁵,Awuchi Chinaza Godswill⁶^ORCID

Affiliation:

1. Department of Food Sciences Government College University Faisalabad Faisalabad Pakistan

2. University Institute of Diet and Nutritional Sciences The University of Lahore Lahore Pakistan

3. Institute of Home Sciences University of Agriculture Faisalabad Pakistan

4. Barani Agricultural Research Institute Chakwal Pakistan

5. Department of Pharmacology Dev Bhoomi Institute of Pharmacy and Research Dehradun India

6. School of Natural and Applied Sciences Kampala International University Kampala Uganda

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.3116

Reference46 articles.

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

2. Survival and storage stability of encapsulated probiotic under simulated digestion conditions and on dried apple snacks

3. Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal and thermal conditions

4. Probiotics: An emerging food supplement with health benefits

5. Combined impact of freezing and soaking times on different cowpea varieties' flour functionality and resultant gel strength, sensory and product yield of moi-moi

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