Lactobacillus casei encapsulated in soy protein isolate and alginate microparticles prepared by spray drying

Food Technology and Biotechnology

Volumn 55, Issue 2, 2017, Pages 173-186

  Hadzieva, Jasmina ^a   Mladenovska, Kristina ^a   Crcarevska, Maja Simonoska ^a   Dodov, Marija Glavaš ^a   Dimchevska, Simona ^a   Geškovski, Nikola ^a   Grozdanov, Anita ^b   Popovski, Emil ^b   Petruševski, Gjorgji ^c   Chachorovska, Marina ^c   Ivanovska, Tanja Petreska ^a   Petruševska Tozi, Lidija ^a   Ugarkovic, Sonja ^c   Goracinova, Katerina ^a  

^a SS Cyril and Methodius University Faculty of Pharmacy   (Macedonia)

^b SS CYRIL AND METHODIUS UNIVERSITY   (Macedonia)

^c Research and Development Unit   (Macedonia)

Author keywords

Alginate; Formulation optimisation; Lactobacillus casei 01; Microparticles; Soy protein isolate; Spray drying

Indexed keywords

ALGINATE; COLD STORAGE; DIFFERENTIAL SCANNING CALORIMETRY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; MICROENCAPSULATION; PROTEINS; SPRAY DRYING; THERMODYNAMIC STABILITY; THERMOGRAVIMETRIC ANALYSIS;

FORMULATION OPTIMISATION; LACTOBACILLUS CASEI 01; MICRO-PARTICLES; NARROW SIZE DISTRIBUTIONS; RESPONSE SURFACE METHODOLOGY; SIMULATED GASTROINTESTINAL CONDITIONS; SOY PROTEIN ISOLATES; SPHERICAL MICRO PARTICLES;

PROBIOTICS;

EID: 85020702089     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: 10.17113/ftb.55.02.17.4991     Document Type: Article

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