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3D printing of encapsulated probiotics: Effect of different post-processing methods on the stability of Lactiplantibacillus plantarum (NCIM 2083) under static in vitro digestion conditions and during storage

K.S. Yoha, T. Anukiruthika, Anila Wilson, J.A. Moses, C. Anandharamakrishnan

2021LWT114 citationsDOI

Topics & Concepts

MaltodextrinSynbioticsSpray dryingFood scienceFreeze-dryingExtrusionProbioticWhey proteinChemistryMaterials scienceChromatographyComposite materialBiologyGeneticsBacteriaProbiotics and Fermented FoodsMicroencapsulation and Drying ProcessesProteins in Food Systems
3D printing of encapsulated probiotics: Effect of different post-processing methods on the stability of Lactiplantibacillus plantarum (NCIM 2083) under static in vitro digestion conditions and during storage | Litcius