Effect of alginate molecular weight and M/G ratio in beads properties foreseeing the protection of probiotics

Food Hydrocolloids

Volumn 77, Issue , 2018, Pages 8-16

  Ramos, Philippe E ^a   Silva, Pedro ^a   Alario, Marta M ^b   Pastrana, Lorenzo M ^c   Teixeira, José A ^a   Cerqueira, Miguel A ^c   Vicente, António A ^a  

^a UNIVERSITY OF MINHO   (Portugal)

^b UNIVERSITY OF CANTABRIA   (Spain)

^c INTERNATIONAL IBERIAN NANOTECHNOLOGY LABORATORY   (Portugal)

Author keywords

Alginate; Bacteria; Capsules; Polysaccharide; L guluronic acid; D mannuronic acid

Indexed keywords

EID: 85044348449     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.08.031     Document Type: Article

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