Milk fat globule membrane glycoproteins: Valuable ingredients for lactic acid bacteria encapsulation?

Critical Reviews in Food Science and Nutrition

Volumn 59, Issue 4, 2019, Pages 639-651

  Guerin, Justine ^a   Burgain, Jennifer ^a   Gomand, Faustine ^a   Scher, Joël ^a   Gaiani, Claire ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

Author keywords

encapsulation; interaction; lactic acid bacteria; Milk fat globule membrane; nutritional properties; techno functionality

Indexed keywords

BACTERIA; ENCAPSULATION; GLYCOPROTEINS; LIPOSOMES; OILS AND FATS;

INTERACTION; LACTIC ACID BACTERIA; MILK FAT GLOBULES; NUTRITIONAL PROPERTIES; TECHNO-FUNCTIONALITY;

LACTIC ACID;

GLYCOLIPID; GLYCOPROTEIN; LIPOSOME; MEMBRANE LIPID; MEMBRANE PROTEIN; MILK FAT GLOBULE; MILK PROTEIN; PHOSPHOLIPID; PROBIOTIC AGENT;

ANIMAL; BOVINE; CHEMICAL STRUCTURE; CHEMISTRY; EMULSION; HEALTH PROMOTION; ISOLATION AND PURIFICATION; LACTOBACILLALES; MICROCAPSULE; NUTRITIONAL VALUE;

ANIMALS; CAPSULES; CATTLE; EMULSIONS; GLYCOLIPIDS; GLYCOPROTEINS; HEALTH PROMOTION; LACTOBACILLALES; LIPOSOMES; MEMBRANE GLYCOPROTEINS; MEMBRANE LIPIDS; MILK PROTEINS; MOLECULAR STRUCTURE; NUTRITIVE VALUE; PHOSPHOLIPIDS; PROBIOTICS;

EID: 85064230726     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2017.1386158     Document Type: Review

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