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Incorporation of probiotics into 3D printed Pickering emulsion gel stabilized by tea protein/xanthan gum.
Xu, Dan; Liu, Zhenbin; An, Zinuo; Hu, Liangbin; Li, Hongbo; Mo, Haizhen; Hati, Subrota.
Afiliação
  • Xu D; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
  • Liu Z; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China. Electronic address: zhenbinliu@sust.edu.cn.
  • An Z; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
  • Hu L; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
  • Li H; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
  • Mo H; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China. Electronic address: mohz@sust.edu.cn.
  • Hati S; Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat 388110, India.
Food Chem ; 409: 135289, 2023 May 30.
Article em En | MEDLINE | ID: mdl-36586260
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Polissacarídeos Bacterianos / Impressão Tridimensional Idioma: En Revista: Food Chem Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Polissacarídeos Bacterianos / Impressão Tridimensional Idioma: En Revista: Food Chem Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China