Study on encapsulation of Lactobacillus plantarum 23-1 in W/O/W emulsion stabilized by pectin and zein particle complex.
第一作者:
Cong,Xu
第一单位:
College of Food Science and Engineering, Guiyang University, Guiyang 550005, China; Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China; Engineering Technology Research Center for Processing and Comprehensive Utilization of Idesia polycarpa of National Forestry and Grassland Administration, China.
作者:
医学主题词
胚芽乳杆菌(Lactobacillus plantarum);果胶类(Pectins);乳状剂(Emulsions);玉米醇溶蛋白(Zein);有益菌种(Probiotics);粒子大小(Particle Size);水(Water);微生物生存能力(Microbial Viability);甘油(Glycerol);蓖麻油酸类(Ricinoleic Acids)
DOI
10.1016/j.ijbiomac.2024.135346
PMID
39242010
发布时间
2024-10-11
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