Protection of heat-sensitive probiotic bacteria during spray-drying bysodium caseinate stabilized fat particles

Food Hydrocolloids

Volumn 51, Issue , 2015, Pages 459-467

  Liu, Huan ^a,b   Gong, Joshua ^b   Chabot, Denise ^b   Miller, S Shea ^b   Cui, SteveW ^b   Ma, Jianguo ^a   Zhong, Fang ^a   Wang, Qi ^b  

^a JIANGNAN UNIVERSITY   (China)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Cellular damage; Lactobacillus; Low melting point fat; Microencapsulation; Sodium caseinate; Spray dry

Indexed keywords

BACTERIA; DIFFERENTIAL SCANNING CALORIMETRY; MELTING POINT; SODIUM; SODIUM CHLORIDE; VEGETABLE OILS;

'DRY' [; CELLULAR DAMAGE; HEAT SENSITIVE; LACTOBACILLUS; LOW MELTING POINT; LOW MELTING POINT FAT; PROBIOTIC BACTERIA; SODIUM CASEINATE; SPRAY DRY; SPRAY-DRYING;

SPRAY DRYING;

LACTOBACILLUS;

EID: 84934898224     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.05.015     Document Type: Article

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