Effect of complexation conditions on microcapsulation of Lactobacillus acidophilus in xanthan-chitosan polyelectrolyte complex gels

Acta Scientiarum Polonorum, Technologia Alimentaria

Volumn 14, Issue 3, 2015, Pages 207-213

  Chen, He ^a   Song, Yajuan ^a   Liu, Nina ^a   Wan, Hongchang ^b   Shu, Guowei ^a   Liao, Na ^a  

^a SHAANXI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b Shaanxi Yatai Dairy Co Ltd   (China)

Author keywords

Chitosan; Extrusion; Lactobacillus acidophilus; Microencapsulation; Xanthangum

Indexed keywords

BACILLI; BACTERIA; CELL CULTURE; CHITOSAN; ENCAPSULATION; EXTRUSION; GLUES; GLUING; LIQUIDS; MICROENCAPSULATION; POLYELECTROLYTES; SUSPENSIONS (FLUIDS);

BENEFICIAL EFFECTS; CHITOSAN CONCENTRATION; COMPLEXATION CONDITIONS; ENCAPSULATION YIELDS; LACTOBACILLUS ACIDOPHILUS; POLYELECTROLYTE COMPLEXES; SINGLE-FACTOR EXPERIMENTS; XANTHANGUM;

CHITIN;

LACTOBACILLUS ACIDOPHILUS;

BACTERIAL POLYSACCHARIDE; CHITOSAN; FOOD ADDITIVE; GEL; PROBIOTIC AGENT; XANTHAN;

ADHESION; BACTERIAL LOAD; CHEMISTRY; CHINA; COMPARATIVE STUDY; FOOD HANDLING; GEL; GROWTH, DEVELOPMENT AND AGING; IMMOBILIZED CELL; ISOLATION AND PURIFICATION; LACTOBACILLUS ACIDOPHILUS; MICROBIAL VIABILITY; OSMOLARITY; PH;

ADHESIVENESS; BACTERIAL LOAD; CELLS, IMMOBILIZED; CHINA; CHITOSAN; FOOD ADDITIVES; FOOD TECHNOLOGY; GELS; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS ACIDOPHILUS; MICROBIAL VIABILITY; OSMOLAR CONCENTRATION; POLYSACCHARIDES, BACTERIAL; PROBIOTICS;

EID: 84939156621     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: 10.17306/J.AFS.2015.3.22     Document Type: Article

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