The increased viability of probiotic Lactobacillus salivarius NRRL B-30514 encapsulated in emulsions with multiple lipid-protein-pectin layers

Food Research International

Volumn 71, Issue , 2015, Pages 9-15

  Zhang, Yun ^a   Lin, Jun ^a   Zhong, Qixin ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

Author keywords

Digestion; Probiotics; S O W emulsions; Storage; Viability

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; ENCAPSULATION; ENERGY STORAGE; FOOD MICROBIOLOGY; FOOD PROCESSING; FOOD PRODUCTS; OILS AND FATS; PROTEINS; SLUDGE DIGESTION; SPRAY DRYING;

ENCAPSULATION EFFICIENCY; GASTROINTESTINAL DIGESTION; PROBIOTIC LACTOBACILLI; PROBIOTICS; QUALITY REQUIREMENTS; SIMULATED GASTRIC AND INTESTINAL DIGESTIONS; VIABILITY; WHEY PROTEIN ISOLATE;

FOOD STORAGE;

LACTOBACILLUS SALIVARIUS;

EID: 84928330054     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.02.017     Document Type: Article

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