Characterization and Stability of Pediococcus acidilactici Microencapsulated with Different Wall Materials
In this study, three types of microspheres were prepared by encapsulating Pediococcus acidilactici (PA) using the gelation method with different concentrations of whey protein isolate (WPI), pectin (PE), and sodium alginate (ALG) as wall materials. The optimal ratio of microsphere wall materials was...
Guardat en:
| Autors principals: | , , , |
|---|---|
| Format: | Artigo |
| Idioma: | Chinês |
| Publicat: |
The editorial department of Science and Technology of Food Industry
2026-02-01
|
| Col·lecció: | Shipin gongye ke-ji |
| Matèries: | |
| Accés en línia: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025010006 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|