Alginate-konjac glucomannan microcapsule preparation and protective effect on lactobacillus acidophilus CGMCC1.2686

Modern Food Science and Technology

Volumn 31, Issue 2, 2015, Pages

  Zhao, Meng ^a   Cai, Sha ^a   Qu, Fang Ning ^a   Fang, Ya Peng ^a  

^a HUBEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Emulsification internal gelation; Konjac glucomannan; Lactic acid bacteria; Mechanical strength; Microencapsulation; Sodium alginate

Indexed keywords

BACILLI; EMULSIFICATION; GELATION; LABORATORIES; LACTIC ACID; MICROENCAPSULATION; MOLECULAR WEIGHT; REGRESSION ANALYSIS; SALTS; SODIUM ALGINATE; STRENGTH OF MATERIALS;

ENCAPSULATION YIELDS; ENZYMATIC DEGRADATION; KONJAC GLUCOMANNAN; LACTIC ACID BACTERIA; LACTOBACILLUS ACIDOPHILUS; MICROCAPSULE PREPARATION; PROTECTIVE EFFECTS; SIMULATED GASTRIC JUICE;

MICROSTRUCTURE;

EID: 84928230118     PISSN: 16739078     EISSN: None     Source Type: Journal    
DOI: 10.13982/j.mfst.1673-9078.2015.2.013     Document Type: Article

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