Preparation of alginate-whey protein isolate and alginate-pectin-whey protein isolate composites for protection and delivery of Lactobacillus plantarum

Xin Luo; Siqi Fan; Zhuosui He; Fangfang Ni; Chengzhi Liu; Min Huang; Lei Cai; Gerui Ren; Xuan Zhu; Qunfang Lei; Wenjun Fang; Hujun Xie

doi:10.1016/j.foodres.2022.111794

JOURNAL ARTICLE

Preparation of alginate-whey protein isolate and alginate-pectin-whey protein isolate composites for protection and delivery of Lactobacillus plantarum

Xin Luo Siqi Fan Zhuosui He Fangfang Ni Chengzhi Liu Min Huang Lei Cai Gerui Ren Xuan Zhu Qunfang Lei Wenjun Fang Hujun Xie

Year: 2022 Journal: Food Research International Vol: 161 Pages: 111794-111794 Publisher: Elsevier BV

DOI: 10.1016/j.foodres.2022.111794

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Keywords:

Whey protein isolate Lactobacillus plantarum Whey protein Thermogravimetric analysis Pectin Fourier transform infrared spectroscopy Food science Chemistry Freeze-drying Gastric fluid Materials science Chemical engineering Chromatography Lactic acid Bacteria Biology Organic chemistry

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Probiotics and Fermented Foods

Life Sciences → Agricultural and Biological Sciences → Food Science

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Preparation of alginate-whey protein isolate and alginate-pectin-whey protein isolate composites for protection and delivery of Lactobacillus plantarum

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