W/O/W emulsions stabilized with whey protein concentrate and pectin: Effects on storage, pasteurization, and gastrointestinal viability of Lacticaseibacillus rhamnosus
Zhiqiang Liang, Hong Wei Chu, Zhanqun Hou, Caiyun Wang, Guofang Zhang, Libo Liu, Xia Ma, Chun Li, Jian He
Topics & Concepts
Lactobacillus rhamnosusPectinWhey protein isolateChemistryWhey proteinFood sciencePasteurizationParticle sizeCold storageChromatographyFermentationLactobacillusBiologyPhysical chemistryHorticultureProteins in Food SystemsProbiotics and Fermented FoodsFood composition and properties