Encapsulation of Lactobacillus reuteri in Chia–Alginate Hydrogels for Whey-Based Functional Powders

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書誌詳細
出版年:	Gels vol. 11, no. 8 (2025), p. 613-633
第一著者:	Cid-Córdoba, Alma Yadira
その他の著者:	Calderón-Domínguez, Georgina, Perea-Flores María de Jesús, Peña-Barrientos, Alberto, Serrano-Villa, Fátima Sarahi, Barrios-Francisco, Rigoberto, González-Vázquez, Marcela, Rentería-Ortega, Minerva
出版事項:	MDPI AG
主題:	Whey Microstructural analysis Encapsulation Surface properties Food products Functional foods & nutraceuticals Electrohydrodynamics Dairy industry Protective coatings Formulations Response surface methodology Scanning microscopy Hydrogels Banded structure Raman spectroscopy Variance analysis Beverages Sodium alginate Efficiency Carbohydrates By products Freeze drying Spectrum analysis Probiotics Lactose Sodium Milk Microencapsulation Food processing Casein Spraying Lipids Enzymes Microorganisms Product development Anthocyanins
オンライン･アクセス:	Citation/Abstract Full Text + Graphics Full Text - PDF
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