Comparative influence of pH and heat on whey protein isolate in protecting Lactobacillus plantarum A17 during spray drying

Food Hydrocolloids

Volumn 54, Issue , 2016, Pages 162-169

  Khem, Sarim ^a   Bansal, Vipul ^a   Small, Darryl M ^a   May, Bee K ^a  

^a RMIT UNIVERSITY   (Australia)

Author keywords

Lactic acid bacteria; Layer by layer; Microencapsulation; Spray drying; Whey protein isolate

Indexed keywords

EID: 85009884364     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.09.029     Document Type: Article

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