Thermal aggregation of calcium-fortified skim milk enhances probiotic protection during convective droplet drying

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 30, 2016, Pages 6003-6010

  Wang, Juan ^a   Huang, Song ^a,b   Fu, Nan ^a   Jeantet, Romain ^b   Chen, Xiao Dong ^a  

^a SOOCHOW UNIVERSITY   (China)

^b AGROCAMPUS OUEST   (France)

Author keywords

calcium; particle formation; probiotics; protein aggregation; single droplet drying; spray drying

Indexed keywords

AGGLOMERATION; AGGREGATES; BACTERIA; CALCIUM; DROPS; ENERGY EFFICIENCY; PROTEINS; SPRAY DRYING;

BACTERIAL VIABILITY; HIGH ENERGY EFFICIENCY; LACTOBACILLUS RHAMNOSUS; PARTICLE FORMATIONS; PROBIOTICS; PROTEIN AGGREGATION; SINGLE DROPLET DRYING; THERMAL AGGREGATION;

DRYING;

CALCIUM; PROBIOTIC AGENT; PROTEIN AGGREGATE;

ANIMAL; CHEMISTRY; DESICCATION; DRUG FORMULATION; FOOD CONTROL; FORTIFIED FOOD; LACTOBACILLUS RHAMNOSUS; MICROBIAL VIABILITY; MILK; PARTICLE SIZE; PHYSIOLOGY; TEMPERATURE; VISCOSITY;

ANIMALS; CALCIUM; DESICCATION; DRUG COMPOUNDING; FOOD MICROBIOLOGY; FOOD, FORTIFIED; LACTOBACILLUS RHAMNOSUS; MICROBIAL VIABILITY; MILK; PARTICLE SIZE; PROBIOTICS; PROTEIN AGGREGATES; TEMPERATURE; VISCOSITY;

EID: 84982757073     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b02205     Document Type: Article

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