Enhanced probiotic viability in innovative double-network emulsion gels: Synergistic effects of the whey protein concentrate-xanthan gum complex and κ-carrageenan
Jie Shen, Yufeng Chen, Xuepeng Li, Xuxia Zhou, Yuting Ding
Topics & Concepts
EmulsionLactobacillus acidophilusChemistryRheologyWhey proteinXanthan gumCarrageenanSyneresisSwellingParticle sizeCitric acidWhey protein isolateChromatographyChemical engineeringFood scienceProbioticMaterials scienceOrganic chemistryBacteriaGeneticsEngineeringBiologyPhysical chemistryComposite materialProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications