Microencapsulation of Lactobacillus SP. Using Chitosan-Alginate-Xanthan Gum-β-Cyclodextrin and Characterization of its Cholesterol Reducing Potential and Resistance Against pH, Temperature and Storage

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Microencapsulation of Lactobacillus SP. Using Chitosan-Alginate-Xanthan Gum-β-Cyclodextrin and Characterization of its Cholesterol Reducing Potential and Resistance Against pH, Temperature and Storage

Probiotics are increasingly recognized for their cholesterol removal ability. Their vulnerability to harsh environmental factors during gastrointestinal transit and industrial processing remains a major challenge. This study addressed these issues by immobilizing Lactobacillus plantarum LAB12 within...

書目詳細資料
發表在:	Journal of Food Process Engineering
主要作者:	2-s2.0-84979529803
格式:	Article
語言:	English
出版:	Blackwell Publishing Inc. 2017
在線閱讀:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-84979529803&doi=10.1111%2fjfpe.12458&partnerID=40&md5=08790f732a234d9032247f74128debf9

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