Characterization and application in yogurt of genipin-crosslinked chitosan microcapsules encapsulating with Lactiplantibacillus plantarum DMDL 9010.

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作者： Yan-Yan,Huang ^[1] ; Qing-Bo,Yao ^[1] ; Xiang-Ze,Jia ^[2] ; Bo-Ru,Chen ^[1] ; Rahaman,Abdul ^[1] ; Lang-Hong,Wang ^[1] ; Xin-An,Zeng ^[3] ; Dong-Mei,Liu ^[4]

作者单位： Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, College of Food Science and Engineering, Foshan University, Foshan 528225, Guangdong, China. ^[1] School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China. ^[2] Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, College of Food Science and Engineering, Foshan University, Foshan 528225, Guangdong, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China. Electronic address: xazeng@scut.edu.cn. ^[3] School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China. Electronic address: liudm@scut.edu.cn. ^[4]

关键词 Lactiplantibacillus plantarum Microencapsulation Yogurt

主题词壳聚糖(Chitosan);酸乳(Yogurt);胶囊(Capsules);发酵(Fermentation)

DOI 10.1016/j.ijbiomac.2023.125871

PMID 37473896

发布时间 2023-09-22

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