Incorporation of polysaccharides into sodium caseinate-low melting point fat microparticles improves probiotic bacterial survival during simulated gastrointestinal digestion and storage

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Title
Incorporation of polysaccharides into sodium caseinate-low melting point fat microparticles improves probiotic bacterial survival during simulated gastrointestinal digestion and storage
Authors
Keywords
Microencapsulation, Spray dry, Lactobacillus, Sodium caseinate, Storage, Water activity
Journal
FOOD HYDROCOLLOIDS
Volume 54, Issue -, Pages 328-337
Publisher
Elsevier BV
Online
2015-10-25
DOI
10.1016/j.foodhyd.2015.10.016

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