Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions

Food Research International

Volumn 42, Issue 2, 2009, Pages 292-297

  Pimentel Gonzalez D J ^a,b   Campos Montiel, R G ^b   Lobato Calleros, C ^c   Pedroza Islas, R ^d   Vernon Carter, E J ^a  

^a DEPARTAMENTO DE QUÍMICA   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

^c UNIVERSIDAD AUTÓNOMA CHAPINGO   (Mexico)

^d UNIVERSIDAD IBEROAMERICANA   (Mexico)

Author keywords

Double emulsion; Lactobacillus rhamnosus; Simulated gastrointestinal conditions; Sweet whey; Viability

Indexed keywords

BODY FLUIDS; DROP FORMATION; DROPS; EMULSIONS; SALTS;

DOUBLE EMULSION; LACTOBACILLUS RHAMNOSUS; SIMULATED GASTROINTESTINAL CONDITIONS; SWEET WHEY; VIABILITY;

EMULSIFICATION;

LACTOBACILLUS RHAMNOSUS;

EID: 59149105375     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.12.002     Document Type: Article

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