Microencapsulation of Lactobacillus rhamnosus HN001 by spray drying and its evaluation under gastrointestinal and storage conditions

Author:

Barajas-Álvarez Paloma,González-Ávila Marisela,Espinosa-Andrews HugoORCID

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Food Science

Reference59 articles.

1. Disaccharide incorporation to improve survival during storage of spray dried Lactobacillus rhamnosus in whey protein-maltodextrin carriers;Agudelo;Journal of Functional Foods,2017

2. Water stress in biological, chemical, pharmaceutical and food systems;Alamilla-Beltrán;Food Engineering Series,2015

3. Description of morphological changes of particles along spray drying;Alamilla-Beltrán;Journal of Food Engineering,2005

4. In vitro fermentation of gum acacia–impact on the faecal microbiota;Alarifi;International Journal of Food Sciences & Nutrition,2018

5. Survival and goat milk acidifying activity of lactobacillus rhamnosus GG encapsulated with agave fructans in a buttermilk protein matrix;Alvarado-Reveles;Probiotics and Antimicrobial Proteins,2018

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