Effect of the molecular structure and mechanical properties of plant-based hydrogels in food systems to deliver probiotics: an updated review-Reference-Cited by-同舟云学术

Effect of the molecular structure and mechanical properties of plant-based hydrogels in food systems to deliver probiotics: an updated review

Published:2022-09-19 Issue: Volume: Page:1-27
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Amiri Saber¹^ORCID,Nezamdoost-Sani Narmin¹,Mostashari Parisa²,McClements David Julian³,Marszałek Krystian⁴,Mousavi Khaneghah Amin⁴^ORCID

Affiliation:

1. Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran

2. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

3. Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA

4. Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, State Research Institute, Warsaw, Poland

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2121260

Reference145 articles.

1. Effect of time, moisture content, and substrate amount on sorbitol production using entrapment of Lactobacillus plantarum (BAA-793) in sodium alginate beads

2. Effect of microencapsulation of cardamom’s essential oil in gum Arabic and whey protein isolate using spray drying on its stability during storage

3. Unpurified Gelidium-extracted carbohydrate-rich fractions improve probiotic protection during storage

4. Agarose-based freeze-dried capsules prepared by the oil-induced biphasic hydrogel particle formation approach for the protection of sensitive probiotic bacteria

5. Electro-encapsulation of Lactobacillus casei in high-resistant capsules of whey protein containing transglutaminase enzyme

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