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Novel Antioxidative Wall Materials for Lactobacillus casei Microencapsulation via the Maillard Reaction between the Soy Protein Isolate and Prebiotic Oligosaccharides

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第一作者： Zhong, Shu-Rui

作者： Zhong, Shu-Rui ^[1] ; Li, Meng-Fan ; Zhang, Zhi-Hua ; Zong, Min-Hua ; Wu, Xiao-Ling ; Lou, Wen-Yong

作者单位： South China Univ Technol ^[1]

关键词 soy protein isolate oligosaccharide Lactobacillus casei Maillard reaction microencapsulation ANTIMICROBIAL ACTIVITY REACTION-PRODUCTS WHEY PROTEINS CONJUGATION TOLERANCE SURVIVAL STORAGE

发布时间 2022-03-23

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Journal of Agricultural and Food Chemistry

2021年69卷46期

13744-13753页

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Journal of Agricultural and Food Chemistry

2021年69卷46期

13744-13753页

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Novel Antioxidative Wall Materials for Lactobacillus casei Microencapsulation via the Maillard Reaction between the Soy Protein Isolate and Prebiotic Oligosaccharides

Journal of Agricultural and Food Chemistry

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Journal of Agricultural and Food Chemistry

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Novel Antioxidative Wall Materials for Lactobacillus casei Microencapsulation via the Maillard Reaction between the Soy Protein Isolate and Prebiotic Oligosaccharides

Journal of Agricultural and Food Chemistry

相似文献

同项目论文

Journal of Agricultural and Food Chemistry

相关期刊

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