Use of whey protein isolate and gum Arabic for the co-encapsulation of probiotic Lactobacillus plantarum and phytosterols by complex coacervation: Enhanced viability of probiotic in Iranian white cheese
Sohrab Sharifi, Mahmoud Rezazad‐Bari, Mohammad Alizadeh, Hadi Almasi, Saber Amiri
Topics & Concepts
CoacervateWhey protein isolateFreeze-dryingSpray dryingGum arabicLactobacillus plantarumProbioticChemistryWhey proteinChromatographyFood scienceParticle sizeBacteriaLactic acidPhysical chemistryBiologyGeneticsProbiotics and Fermented FoodsMicroencapsulation and Drying ProcessesProteins in Food Systems