Membrane Emulsification as an Emerging Method for Lacticaseibacillus rhamnosus GG® Encapsulation
Callebe Camelo‐Silva, Lais Leite Figueredo, Karina Cesca, Silvani Verruck, Alan Ambrosi, Marco Di Luccio
Topics & Concepts
Whey proteinEncapsulation (networking)ProbioticWhey protein isolateFourier transform infrared spectroscopyLactobacillus rhamnosusChemistrySpray dryingChemical engineeringFood scienceMaterials scienceChromatographyFermentationBacteriaComputer scienceLactobacillusBiologyGeneticsComputer networkEngineeringProbiotics and Fermented FoodsMicroencapsulation and Drying ProcessesProteins in Food Systems