Application of whey protein micro-bead coatings for enhanced strength and probiotic protection during fruit juice storage and gastric incubation

Journal of Microencapsulation

Volumn 29, Issue 8, 2012, Pages 713-728

  Doherty, S B ^a,b   Auty, M A ^a   Stanton, C ^a,c   Ross, R P ^a,c   Fitzgerald, G F ^b,c   Brodkorb, A ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Absorption; Alginate; Alginate bead; Bioavailability; Biodegradable polymers; Cell encapsulation

Indexed keywords

ANTHOCYANIN; MILK PROTEIN; POLYSACCHARIDE; PROBIOTIC AGENT;

ARTICLE; CELL VIABILITY; CONFOCAL MICROSCOPY; CRANBERRY JUICE; DIGESTION; ENCAPSULATION; FOURIER TRANSFORM INFRARED PHOTOACOUSTIC SPECTROSCOPY; FRUIT JUICE; HYDROCOLLOID; HYDROPHOBICITY; INFRARED SPECTROSCOPY; LACTOBACILLUS RHAMNOSUS; NONHUMAN; PARTICLE SIZE; PH MEASUREMENT; POMEGRANATE JUICE; STATIC ELECTRICITY; STOMACH; STORAGE; SURVIVAL RATE; ZETA POTENTIAL;

ANIMALS; BEVERAGES; DIGESTION; DRUG COMPOUNDING; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FLOW CYTOMETRY; FOOD PRESERVATION; FRUIT; MILK PROTEINS; PROBIOTICS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STOMACH; SWINE;

EID: 84869461038     PISSN: 02652048     EISSN: 14645246     Source Type: Journal    
DOI: 10.3109/02652048.2011.638994     Document Type: Article

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