Influence of multilayer microencapsulation on the viability of Lactobacillus casei using a combined double emulsion and ionic gelation approach
Tatiana Beldarraín-Iznaga, Ricardo Villalobos‐Carvajal, Javier Leiva-Vega, Eva Sevillano Armesto
Topics & Concepts
EmulsionLactobacillus caseiIonic bondingLactobacillusChemistryChemical engineeringFood scienceMaterials scienceOrganic chemistryFermentationEngineeringIonProbiotics and Fermented FoodsProteins in Food SystemsMicroencapsulation and Drying Processes