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Incorporation of polysaccharides into sodium caseinate-low melting point fat microparticles improves probiotic bacterial survival during simulated gastrointestinal digestion and storage

Article ID Journal Published Year Pages File Type
604109 Food Hydrocolloids 2016 10 Pages PDF
Keywords
Spray dryStorageSodium caseinateWater activityLactobacillusMicroencapsulation
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Incorporation of polysaccharides into sodium caseinate-low melting point fat microparticles improves probiotic bacterial survival during simulated gastrointestinal digestion and storage
Authors
Huan Liu, Joshua Gong, Denise Chabot, S. Shea Miller, Steve W. Cui, Jianguo Ma, Fang Zhong, Qi Wang,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
Spray dry
Storage
Sodium caseinate
Water activity
Lactobacillus
Microencapsulation
Bioengineering
Catalysis
Chemical Engineering (General)
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Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
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