Optimisation of spray drying parameters for Lactobacillus acidophilus encapsulation in whey and gum Arabic: Its application in yoghurt
Cansu Leylak, Kübra Sultan Özdemir, G. Candan Gürakan, Zümrüt B. Ögel
Topics & Concepts
Gum arabicLactobacillus acidophilusSpray dryingFood scienceProbioticArabicChemistryParticle sizeShelf lifeBox–Behnken designWhey proteinResponse surface methodologyMaterials scienceChromatographyBacteriaLinguisticsPhysical chemistryGeneticsPhilosophyBiologyMicroencapsulation and Drying ProcessesProbiotics and Fermented FoodsProteins in Food Systems