Agent selection and protective effects during single droplet drying of bacteria

Food Chemistry

Volumn 166, Issue , 2015, Pages 206-214

  Khem, Sarim ^a   Woo, Meng Wai ^b   Small, Darryl M ^a   Chen, Xiao Dong ^b,c   May, Bee K ^a  

^a RMIT UNIVERSITY   (Australia)

^b MONASH UNIVERSITY   (Australia)

^c SOOCHOW UNIVERSITY   (China)

Author keywords

Lactobacillus plantarum; Lactose; Protective mechanism; Single droplet drying; Trehalose; Whey protein isolate

Indexed keywords

BACILLI; DROPS; PROTEINS; SUGARS;

LACTOBACILLUS PLANTARUM; LACTOSE; SINGLE DROPLET DRYING; TREHALOSE; WHEY PROTEIN ISOLATE;

DRYING;

LACTOSE; MILK PROTEIN; TREHALOSE;

ARTICLE; CELL SURVIVAL; DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; HEAT TREATMENT; LACTOBACILLUS PLANTARUM; MILK; MOISTURE; NONHUMAN; PROTEIN DENATURATION; SPRAY DRYING; TEMPERATURE; CHEMISTRY;

LACTOBACILLUS PLANTARUM; LACTOSE; TREHALOSE;

EID: 84903288784     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.06.010     Document Type: Article

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