Complex Coacervation as a Novel Microencapsulation Technique to Improve Viability of Probiotics Under Different Stresses

Food and Bioprocess Technology

Volumn 7, Issue 10, 2014, Pages 2767-2781

  Bosnea, Loulouda A ^a   Moschakis, Thomas ^a   Biliaderis, Costas G ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Cell viability; Coacervate; Gum arabic; Microencapsulation; Probiotics; Whey proteins

Indexed keywords

BACILLI; CELLS; CYTOLOGY; DAIRIES; FOOD MICROBIOLOGY; FOOD PRODUCTS; MICROENCAPSULATION; PROTEINS;

CELL VIABILITY; COACERVATE; GUM ARABIC; HIGH SALT CONCENTRATION; REFRIGERATED STORAGES; SIMULATED GASTRIC JUICE; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

PROBIOTICS;

EID: 84920258904     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1317-7     Document Type: Article

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