On-Chip Precisely Controlled Preparation of Uniform Core–Shell Salmon Byproduct Protein/Polysaccharide Microcapsules for Enhancing Probiotic Survivability in Fruit Juice-Reference-Cited by-同舟云学术

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On-Chip Precisely Controlled Preparation of Uniform Core–Shell Salmon Byproduct Protein/Polysaccharide Microcapsules for Enhancing Probiotic Survivability in Fruit Juice

Published:2023-10-27 Issue:44 Volume:71 Page:16702-16714
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wang Kuiyou¹²³^ORCID,Huang Shasha¹²³,Xing Shanghua¹²³^ORCID,Wu Shida¹²³,Li Hongliang¹²³,Zhong Xu¹²³,Na Xin¹²³,Tan Mingqian¹²³^ORCID,Su Wentao¹²³^ORCID

Affiliation:

1. Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian116034, Liaoning, China

2. National Engineering Research Center of Seafood, Dalian116034, Liaoning, China

3. SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian116034, Liaoning, China

Funder

Liaoning Revitalization Talents Program

National Science Fund for Distinguished Young Scholars

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c05373

Reference45 articles.

1. Assembly of propylene glycol alginate/β-lactoglobulin composite hydrogels induced by ethanol for co-delivery of probiotics and curcumin

2. Benefaction of probiotics for human health: A review

3. Purification and characterization of phytase from Bacillus subtilis P6: Evaluation for probiotic potential for possible application in animal feed

4. Encapsulation of probiotic living cells: From laboratory scale to industrial applications

5. Pickering emulsions stabilized by Chlorella pyrenoidosa protein–chitosan complex for lutein encapsulation

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1. Preparation and evaluation of microcapsules of sodium alginate based on microfluidic technology;Food Hydrocolloids;2024-09

2. Complexation of Olive Protein with Soluble Dietary Fibers: A Way to Improve the Functional Properties of Proteins and Efficiently Utilize Olives;Foods;2024-08-16

3. Focusing on New Discoveries in Food Technology and Creating a New Future of Nutrition and Health: An Introduction to the 4^th International Symposium of Food Science, Nutrition and Health in Dalian, China;Journal of Agricultural and Food Chemistry;2024-06-26

4. Microfluidic Strategies for Encapsulation, Protection, and Controlled Delivery of Probiotics;Journal of Agricultural and Food Chemistry;2024-06-26

5. Core-shell nanofibers based on microalgae proteins/alginate complexes for enhancing survivability of probiotics;International Journal of Biological Macromolecules;2024-06

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