Hydrogel Encapsulation of <i>Lactobacillus casei</i> by Block Charge Modified Pectin and Improved Gastric and Storage Stability
<i>Lactobacillus casei (L. casei W8)</i> was encapsulated in pectin methylesterase (PME) charge modified pectin hydrogels; stability and in vitro release were evaluated under simulated gastrointestinal (GI) conditions. PME, 355 U/mL, de-esterified citrus pectin to 35% from 72% degree of...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-06-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/6/1337 |