Entrapment in food-grade transglutaminase cross-linked gelatin–maltodextrin microspheres protects Lactobacillus spp. during exposure to simulated gastro-intestinal juices

Published 2016 View Full Article

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Title
Entrapment in food-grade transglutaminase cross-linked gelatin–maltodextrin microspheres protects Lactobacillus spp. during exposure to simulated gastro-intestinal juices
Authors
Keywords
Gelatin, Maltodextrin, Transglutaminase, Microencapsulation, Probiotics, Lactic acid bacteria, Simulated gastro-intestinal juices, Functional foods
Journal
FOOD RESEARCH INTERNATIONAL
Volume 85, Issue -, Pages 191-199
Publisher
Elsevier BV
Online
2016-04-30
DOI
10.1016/j.foodres.2016.04.041

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