Entrapment in food-grade transglutaminase cross-linked gelatin-maltodextrin microspheres protects Lactobacillus spp. during exposure to simulated gastro-intestinal juices

Food Research International

Volumn 85, Issue , 2016, Pages 191-199

  Nawong, Siriwan ^a,b   Oonsivilai, Ratchadaporn ^b   Boonkerd, Nantakorn ^b   Truelstrup Hansen, Lisbeth ^a  

^a DALHOUSIE UNIVERSITY   (Canada)

^b SURANAREE UNIVERSITY OF TECHNOLOGY   (Thailand)

Author keywords

Functional foods; Gelatin; Lactic acid bacteria; Maltodextrin; Microencapsulation; Probiotics; Simulated gastro intestinal juices; Transglutaminase

Indexed keywords

BACTERIA; BLOOMS (METAL); CHEMICAL RESISTANCE; FUNCTIONAL FOOD; LACTIC ACID; MICROENCAPSULATION; MICROSPHERES; POLYSACCHARIDES;

GELATIN; LACTIC ACID BACTERIA; MALTODEXTRINS; PROBIOTICS; SIMULATED GASTRO-INTESTINAL JUICES; TRANSGLUTAMINASES;

FOOD MICROBIOLOGY;

EID: 84966270176     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.04.041     Document Type: Article

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