Probiotic encapsulation in water-in-water emulsion via heteroprotein complex coacervation of type-A gelatin/sodium caseinate
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DOI: 10.1016/j.foodhyd.2020.105790
Abstract: Abstract The production of dried probiotic bacterial cells that are shelf stable at room temperature remains challenging. In this work, the potential of encapsulation of probiotic Lactobacillus reuteri using heteroprotein complex coacervation (type-A gelatin/sodium caseinate,… read more here.
Keywords: complex coacervation; water; heteroprotein; coacervation type ... See more keywords