Microencapsulation of probiotic bacteria using pH-induced gelation of sodium caseinate and gellan gum

International Dairy Journal

Volumn 21, Issue 4, 2011, Pages 247-253

  Nag, Arup ^a   Han, Kyoung Sik ^a   Singh, Harjinder ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

BILE SALTS; ENCAPSULATED CELL; FREE CELLS; GASTRIC FLUIDS; GEL MATRIX; GEL STRENGTHS; GELATION TIME; GELLAN GUM; LACTOBACILLUS CASEI; PROBIOTIC BACTERIA; SODIUM CASEINATE; VOLUME-WEIGHTED MEANS; WATER IN OIL EMULSIONS;

BACTERIOLOGY; COAGULATION; EMULSIFICATION; EMULSIONS; GELATION; GELS; PARTICLE SIZE ANALYSIS; SALTS;

ENCAPSULATION;

BACTERIA (MICROORGANISMS); LACTOBACILLUS CASEI;

EID: 79951516355     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2010.11.002     Document Type: Article

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