Functional properties of Lactobacillus casei C24 improved by microencapsulation using multilayer double emulsion
Tatiana Beldarraín-Iznaga, Ricardo Villalobos‐Carvajal, Eva Sevillano-Armesto, Javier Leiva-Vega
Topics & Concepts
EmulsionLactobacillus caseiFood scienceChemistryLactobacillusBiochemistryFermentationProbiotics and Fermented FoodsProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides