Effect of whey protein‐ and xanthan‐based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt-Reference-Cited by-同舟云学术

Effect of whey protein‐ and xanthan‐based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt

Published:2021-06-10 Issue:7 Volume:9 Page:3942-3953
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Khorshidi Mina¹,Heshmati Ali¹^ORCID,Taheri Mehdi¹,Karami Mostafa²^ORCID,Mahjub Reza³

Affiliation:

1. Department of Nutrition and Food Safety School of Medicine Nutrition Health Research Center Hamadan University of Medical Sciences Hamadan Iran

2. Faculty of Food Science and Technology Bu‐Ali Sina University of Hamedan Hamedan Iran

3. Department of Pharmacology and Toxicology School of Pharmacy, Medicinal Plants and Natural Products Research Center Hamadan University of Medical Sciences Hamadan Iran

Funder

Hamadan University of Medical Sciences

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2398

Reference50 articles.

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

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

3. Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate