Encapsulation of Lactobacillus bulgaricus in carrageenan-locust bean gum coated milk microspheres with double layer structure

By Lu-E. Shi, Zhenhua Li, Zhi-Liang Zhang, Tingting Zhang, Wei-Ming Yu, Mingyon Zhou, Zhen‐Xing Tang. 2013

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Chitosan Coating Applications in Probiotic Microencapsulation (2019, background): “k-carrageenan Milk, alginate Extrusion, emulsion low susceptibility to the organic acids, good efficiency in lactic fermented products (such as yogurt); natural products dissolves only at high temperatures (60–80 ◦C) for 2%–5% concentration; irregular shapes and poor mechanical characteristics; the ”
Microencapsulation of bacteria: A review of different technologies and their impact on the probiotic effects (2015, methodology): “To improve it, a mix of alginate with milk was used by these authors (Shi et al., 2013).”
Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value (2019, background): “Carrageenan-locust bean gum coated milk microspheres Extrusion Lactobacillus bulgaricus [195]”