Encapsulation of Lactobacillus rhamnosus GG in whey protein isolate-shortening oil and gum Arabic by complex coacervation: Enhanced the viability of probiotics during spray drying and storage
Ming Yin, Maoshen Chen, Yongkai Yuan, Fei Liu, Fang Zhong
Topics & Concepts
CoacervateSpray dryingGum arabicDifferential scanning calorimetryWhey protein isolateLactobacillus rhamnosusFood scienceWhey proteinChemistryFreeze-dryingScanning electron microscopeChitosanMaterials scienceChromatographyChemical engineeringComposite materialLactobacillusBiochemistryPhysicsEngineeringFermentationThermodynamicsMicroencapsulation and Drying ProcessesProbiotics and Fermented FoodsProteins in Food Systems