Lactobacillus casei Encapsulated in Soy Protein Isolate and Alginate Microparticles Prepared by Spray Drying

This article presents a novel formulation for preparation of Lactobacillus casei 01 encapsulated in soy protein isolate and alginate microparticles using spray drying method. A response surface methodology was used to optimise the formulation and the central composite face-centered design was applie...

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發表在:Food Technol Biotechnol
Main Authors: Hadzieva, Jasmina, Mladenovska, Kristina, Crcarevska, Maja Simonoska, Dodov, Marija Glavaš, Dimchevska, Simona, Geškovski, Nikola, Grozdanov, Anita, Popovski, Emil, Petruševski, Gjorgji, Chachorovska, Marina, Ivanovska, Tanja Petreska, Petruševska-Tozi, Lidija, Ugarkovic, Sonja, Goracinova, Katerina
格式: Artigo
語言:Inglês
出版: University of Zagreb Faculty of Food Technology and Biotechnology 2017
主題:
Original Scientific Papers
在線閱讀:https://ncbi.nlm.nih.gov/pmc/articles/PMC5569346/
https://ncbi.nlm.nih.gov/pubmed/28867947
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.55.02.17.4991
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