Viability of microencapsulated Lactobacillus casei in synbiotic mayonnaise
In this study, whey protein, maltodextrin and GOS (Galacto-oligosaccharides) used as microencapsulating agents to protect Lactobacillus casei during spray-drying and mayonnaise storage. The morphology of microcapsules, pH charges, the survival rate during mayonnaise storage as well as survival in si...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
Rynnye Lyan Resources
2017-07-01
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Series: | Food Research |
Subjects: |