Microencapsulation of Lactobacillus rhamnosus ATCC 7469 in whey protein isolate-crystalline nanocellulose-inulin composite enhanced gastrointestinal survivability
Omid Maleki, Mohammad Alizadeh, Saber Amiri, Asghar Khosrowshahi Asl, Sina Makouie
Topics & Concepts
Lactobacillus rhamnosusInulinWhey protein isolateProbioticNanocelluloseFood scienceWhey proteinChemistryMicrobiologyMaterials scienceBacteriaLactobacillusBiologyBiochemistryCelluloseFermentationGeneticsProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyFood composition and properties