Fabrication of Delivery Gels with Micellar Casein Concentrates (MCC) Using Microfiltration Embedding Lactobacillus Rhamnosus GG (LGG): Effect of Temperature on Structure, Rheological Behavior, and Texture-Reference-Cited by-同舟云学术

Fabrication of Delivery Gels with Micellar Casein Concentrates (MCC) Using Microfiltration Embedding Lactobacillus Rhamnosus GG (LGG): Effect of Temperature on Structure, Rheological Behavior, and Texture

Published:2020-06-16 Issue:28 Volume:68 Page:7498-7508
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wu Xiaomeng¹,Zhang Junpeng¹,M Safian Murad¹,Luo Yanghe²,Guo Zihao¹,Mu Guangqing¹²^ORCID

Affiliation:

1. School of Food Science and Technology, Dalian Polytechnic University, Liaoning 116000, China

2. Institute of Food Research, Hezhou University, Guangxi 542800, China

Funder

Ministry of Science and Technology of the People's Republic of China

China Postdoctoral Science Foundation

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c00025

Reference44 articles.

1. Drying of Probiotics: Optimization of Formulation and Process to Enhance Storage Survival

2. Gel properties and interactions of Mesona blumes polysaccharide-soy protein isolates mixed gel: The effect of salt addition

3. Unravelling of the water-binding capacity of cold-gelated whey protein microparticles

4. Chitosan coated alginate–xanthan gum bead enhanced pH and thermotolerance of Lactobacillus plantarum LAB12

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