Effect on Viability of Microencapsulated <i>Lactobacillus rhamnosus</i> with the Whey Protein-pullulan Gels in Simulated Gastrointestinal Conditions and Properties of Gels.

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作者： Minghao,Zhang ^[1] ; Dan,Cai ^[2] ; Qiumei,Song ^[1] ; Yu,Wang ^[2] ; Haiyue,Sun ^[3] ; Chunhong,Piao ^[1] ; Hansong,Yu ^[2] ; Junmei,Liu ^[1] ; Jingsheng,Liu ^[2] ; Yuhua,Wang ^[1]

作者单位： College of Food Science and Engineering, Jilin Agricultural University, Changchun, China. ^[1] Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China. ^[2] National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, China. ^[3] National Processing Laboratory for Soybean Industry and Technology, Changchun, China. ^[4]

关键词 Lactobacillus rhamnosus GG gel microencapsulation pullulan whey protein concentration

DOI 10.5851/kosfa.2019.e42

PMID 31304474

发布时间 2020-10-01

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Food science of animal resources

2019年39卷3期

459-473页

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Effect on Viability of Microencapsulated <i>Lactobacillus rhamnosus</i> with the Whey Protein-pullulan Gels in Simulated Gastrointestinal Conditions and Properties of Gels.

Food science of animal resources

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Effect on Viability of Microencapsulated <i>Lactobacillus rhamnosus</i> with the Whey Protein-pullulan Gels in Simulated Gastrointestinal Conditions and Properties of Gels.

Food science of animal resources

相似文献

Food science of animal resources

相关期刊

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