Soybean protein-based microparticles for oral delivery of probiotics with improved stability during storage and gut resistance

Food Chemistry

Volumn 239, Issue , 2018, Pages 879-888

  Gonzalez Ferrero C ^a   Irache, J M ^b   Gonzalez Navarro C J ^b  

^a National Center for Food Technology and Safety   (Spain)

^b UNIVERSITY OF NAVARRA   (Spain)

Author keywords

Coacervation; Gastrointestinal resistance; Lactic acid bacteria; Microparticles; Probiotics; Soybean protein; Stability

Indexed keywords

BACTERIA; CONVERGENCE OF NUMERICAL METHODS; FOOD STORAGE; LACTIC ACID; PROTEINS; SALTS;

COACERVATION; LACTIC ACID BACTERIA; MICRO-PARTICLES; PROBIOTICS; SOYBEAN PROTEINS;

ACID RESISTANCE;

CALCIUM DERIVATIVE; PROBIOTIC AGENT; SOYBEAN PROTEIN;

ARTICLE; BACTERIAL STRAIN; CELL VIABILITY; COACERVATION; DIGESTION; ENCAPSULATION; FLOUR; FOOD STORAGE; IN VITRO STUDY; INTESTINE; INTESTINE FLUID; ISOELECTRIC POINT; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; NONHUMAN; NUTRITIONAL VALUE; PARTICLE SIZE; PHYSICOCHEMICAL MODEL; PRECIPITATION; SHELF LIFE; SIMULATION; SOYBEAN MILK; SPRAY DRYING; ANIMAL; CHEMISTRY; DESICCATION; DRUG STORAGE; MICROBIAL VIABILITY; MILK;

ANIMALS; DESICCATION; DRUG STORAGE; INTESTINES; LACTOBACILLUS PLANTARUM; MICROBIAL VIABILITY; MILK; PROBIOTICS; SOYBEAN PROTEINS;

EID: 85023601890     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.07.022     Document Type: Article

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