The internal aqueous phase gelation improves the viability of probiotic cells in a double water/oil/water emulsion system.

Abbasi, Shahrokh; Rafati, Alireza; Hosseini, Seyed Mohammad Hashem; Roohinejad, Shahin; Hashemi, Seyedeh-Sara; Hashemi Gahruie, Hadi; Rashidinejad, Ali

Abbasi, Shahrokh; Rafati, Alireza; Hosseini, Seyed Mohammad Hashem; Roohinejad, Shahin; Hashemi, Seyedeh-Sara; Hashemi Gahruie, Hadi; Rashidinejad, Ali.

Afiliação

Abbasi S; Food Science and Technology Department Islamic Azad University Sarvestan Iran.
Rafati A; Food Science and Technology Department Islamic Azad University Sarvestan Iran.
Hosseini SMH; Department of Food Science and Technology, School of Agriculture Shiraz University Shiraz Iran.
Roohinejad S; Burn and Wound Healing Research Center Shiraz University of Medical Sciences Shiraz Iran.
Hashemi SS; Burn and Wound Healing Research Center Shiraz University of Medical Sciences Shiraz Iran.
Hashemi Gahruie H; Department of Food Science and Technology, School of Agriculture Shiraz University Shiraz Iran.
Rashidinejad A; Riddet Institute Massey University Palmerston North New Zealand.

Food Sci Nutr ; 11(10): 5978-5988, 2023 Oct.

Article em En | MEDLINE | ID: mdl-37823133

Palavras-chave

L. plantarum; Tragacanth gum; cell viability; double emulsions; internal aqueous phase gelation; probiotic encapsulation

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Nutr Ano de publicação: 2023 Tipo de documento: Article