Encapsulation of Lactobacillus rhamnosus GG in microparticles: Influence of casein to whey protein ratio on bacterial survival during digestion

Innovative Food Science and Emerging Technologies

Volumn 19, Issue , 2013, Pages 233-242

  Burgain, J ^a   Gaiani, C ^a   Cailliez Grimal, C ^a   Jeandel, C ^a   Scher, J ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Digestion; Encapsulation; Microparticles; Milk proteins

Indexed keywords

FUNCTIONAL CHARACTERIZATION; GENETICALLY MODIFIED; LACTOBACILLUS RHAMNOSUS; MICRO-PARTICLES; MILK PROTEIN; PARTICLE SIZE AND SHAPE; SCIENTIFIC OBJECTIVES; STABILIZATION PROCESS;

BACILLI; DENATURATION; ELASTICITY; ENCAPSULATION; FOOD STORAGE; INDUSTRY; PARTICLE SIZE; PROTEINS; SLUDGE DIGESTION; STABILIZATION;

CASEIN;

BACTERIA (MICROORGANISMS); LACTOBACILLUS RHAMNOSUS;

EID: 84880069421     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.04.012     Document Type: Article

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