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

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Detalles Bibliográficos
Publicado en:	Gels vol. 11, no. 8 (2025), p. 613-633
Autor principal:	Cid-Córdoba, Alma Yadira
Otros Autores:	Calderón-Domínguez, Georgina, Perea-Flores María de Jesús, Peña-Barrientos, Alberto, Serrano-Villa, Fátima Sarahi, Barrios-Francisco, Rigoberto, González-Vázquez, Marcela, Rentería-Ortega, Minerva
Publicado:	MDPI AG
Materias:	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
Acceso en línea:	Citation/Abstract Full Text + Graphics Full Text - PDF
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