Lactobacillus rhamnosus GG encapsulation by spray-drying: Milk proteins clotting control to produce innovative matrices

Journal of Food Engineering

Volumn 193, Issue , 2017, Pages 10-19

  Guerin, Justine ^a   Petit, Jeremy ^a   Burgain, Jennifer ^a   Borges, Frederic ^a   Bhandari, Bhesh ^b   Perroud, Carole ^a   Desobry, Stéphane ^a   Scher, Joël ^a   Gaiani, Claire ^a,b  

^a UNIVERSITÉ DE LORRAINE   (France)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Encapsulation; L. rhamnosus GG; Milk proteins; Rehydration; Scanning electron microscopy; Spray drying

Indexed keywords

ATMOSPHERIC TEMPERATURE; DRYING; ENCAPSULATION; SCANNING ELECTRON MICROSCOPY; SPRAY DRYING; THERMAL LOGGING;

ENZYMATIC CLEAVAGE; LACTOBACILLUS RHAMNOSUS; MILK PROTEIN; PROBIOTIC BACTERIA; PROBIOTIC STRAIN; PROTEOLYTIC ENZYME; REHYDRATION; STORAGE STABILITY;

PROTEINS;

EID: 84983552268     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2016.08.008     Document Type: Article

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