Encapsulation of two fermentation agents, Lactobacillus sakei and calcium ions in microspheres
Slaven Jurić, Irina Tanuwidjaja, Mirna Mrkonjić Fuka, Kristina Vlahoviček‐Kahlina, Marijan Marijan, Anita Boras, Nikolina Udiković‐Kolić, Marko Vinceković
Topics & Concepts
CalciumLactobacillus sakeiCalcium alginateChemistryFermentationChemical engineeringMicrosphereControlled releaseNuclear chemistryBiophysicsBiochemistryLactobacillusOrganic chemistryEngineeringBiologyProbiotics and Fermented FoodsAdvanced Drug Delivery SystemsProteins in Food Systems