Physicochemical, structural and in vitro gastrointestinal tract release properties of ι-carrageenan/sodium caseinate synbiotic microgels produced by double-crosslinking with calcium ions and transglutaminase
Min Su Kim, Yoon Hyuk Chang
Topics & Concepts
Lactobacillus paracaseiTissue transglutaminaseChemistryScanning electron microscopeFourier transform infrared spectroscopySodiumCalciumCarrageenanNuclear chemistryChromatographyFood scienceChemical engineeringMaterials scienceBiochemistryEnzymeOrganic chemistryFermentationEngineeringLactobacillusComposite materialProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications