Enhancing the Viability of Lactobacillus plantarum as Probiotics through Encapsulation with High Internal Phase Emulsions Stabilized with Whey Protein Isolate Microgels

Journal of Agricultural and Food Chemistry

Volumn 66, Issue 46, 2018, Pages 12335-12343

  Su, Jiuling ^a   Wang, Xiaoqi ^b   Li, Wei ^a   Chen, Ligen ^c   Zeng, Xiaoxiong ^a   Huang, Qingrong ^b   Hu, Bing ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b RUTGERS UNIVERSITY   (United States)

^c YANCHENG INSTITUTE OF TECHNOLOGY   (China)

Author keywords

high internal phase emulsion; intestinal microflora; Lactobacillus plantarum; probiotics; whey protein isolate

Indexed keywords

BACILLI; EMULSIFICATION; HEAT TREATMENT; OILS AND FATS; PARTICLE SIZE; PH; PROTEINS; THERMAL PROCESSING (FOODS); VOLUME FRACTION;

HIGH INTERNAL PHASE EMULSIONS; LACTOBACILLUS PLANTARUM; MICROFLORA; PROBIOTICS; WHEY PROTEIN ISOLATE;

FOOD MICROBIOLOGY;

PROBIOTIC AGENT; WHEY PROTEIN;

CHEMISTRY; DRUG FORMULATION; EMULSION; EVALUATION STUDY; GEL; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS PLANTARUM; MICROBIAL VIABILITY; PARTICLE SIZE; PH; PROCEDURES; TEMPERATURE;

DRUG COMPOUNDING; EMULSIONS; GELS; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS PLANTARUM; MICROBIAL VIABILITY; PARTICLE SIZE; PROBIOTICS; TEMPERATURE; WHEY PROTEINS;

EID: 85056802239     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.8b03807     Document Type: Article

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