Effect of whey protein‐ and xanthan‐based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt
Abstract The goal of this study was to investigate the viability of microencapsulated and coated Lactobacillus acidophilus in yogurt during storage in a refrigerator for 28 days and in simulated gastrointestinal conditions. Furthermore, the effect of the microencapsulated and coated L. acidophilus o...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2021-07-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.2398 |