Effect of microencapsulation with Maillard reaction products of whey proteins and isomaltooligosaccharide on the survival of Lactobacillus rhamnosus

LWT

Volumn 73, Issue , 2016, Pages 37-43

  Liu, Lu ^a   Li, Xiaodong ^a,b   Zhu, Yongming ^a   Massounga Bora, Awa Fanny ^a   Zhao, Yongbo ^a   Du, Lingling ^a   Li, Donghua ^a   Bi, Weiwei ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b Synergetic Innovation Center of Food Safety and Nutrition   (China)

Author keywords

Isomaltooligosaccharide; Lactobacillus rhamnosus; Maillard reaction; Microencapsulation; Whey protein

Indexed keywords

BACILLI; EMULSIFICATION; GELATION; GLYCOSYLATION; MICROENCAPSULATION; MICROSPHERES; PROBIOTICS; PROTEINS; REACTION PRODUCTS;

EMULSIFICATION SYSTEMS; ISOMALTOOLIGOSACCHARIDE; LACTOBACILLUS RHAMNOSUS; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; SIMULATED GASTRIC FLUID (SGF); SIMULATED GASTROINTESTINAL CONDITIONS; WHEY PROTEINS;

DAIRIES;

EID: 84969765225     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.05.030     Document Type: Article

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