Progress in microencapsulation of probiotics: A review

Comprehensive Reviews in Food Science and Food Safety

Volumn 19, Issue 2, 2020, Pages 857-874

  Yao, Mingfei ^a   Xie, Jiaojiao ^a   Du, Hengjun ^b   McClements, David Julian ^b   Xiao, Hang ^b   Li, Lanjuan ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

delivery systems; in vitro and in vivo models; microencapsulation; microgels; probiotics; viability

Indexed keywords

BIOPOLYMERS; EFFICIENCY; ENVIRONMENTAL TECHNOLOGY; FOOD MICROBIOLOGY; FOOD STORAGE; MICROENCAPSULATION;

DELIVERY SYSTEMS; ENCAPSULATION TECHNOLOGY; ENVIRONMENTAL CONDITIONS; IN-VITRO; MICRO-GELS; MUCOADHESIVE PROPERTIES; SUBSTANTIAL REDUCTION; VIABILITY;

PROBIOTICS;

PROBIOTIC AGENT;

BACTERIUM; BIOLOGICAL MODEL; DELAYED RELEASE FORMULATION; GASTROINTESTINAL TRACT; HUMAN; MICROBIAL VIABILITY;

BACTERIA; DELAYED-ACTION PREPARATIONS; GASTROINTESTINAL TRACT; HUMANS; MICROBIAL VIABILITY; MODELS, BIOLOGICAL; PROBIOTICS;

EID: 85079708952     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12532     Document Type: Review

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