Layer (whey protein isolate) -by-layer (xanthan gum) microencapsulation enhances survivability of L. bulgaricus and L. paracasei under simulated gastrointestinal juice and thermal conditions
Yanju Xiao, Chenlu Han, Yang Han, Min Liu, Xianghong Meng, Bingjie Liu
Topics & Concepts
Lactobacillus paracaseiWhey protein isolateDifferential scanning calorimetryFood scienceChemistryWhey proteinXanthan gumLactobacillusTrehaloseFreeze-dryingPolysaccharideChromatographyFermentationMaterials scienceBiochemistryRheologyComposite materialThermodynamicsPhysicsMicroencapsulation and Drying ProcessesProteins in Food SystemsProbiotics and Fermented Foods