Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions

By D. Pimentel-González, R. Campos-Montiel, C. Lobato‐Calleros, R. Pedroza-Islas, E. J. Vernon‐Carter. 2009

164 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/20e3f42c20aa9be2b638ccbc982794ba436886ad

How researchers see this paper

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In Food Science

1. S. El-Shibiny
2. M. H. Abd El-Salam
3. Izaskun Marañón
4. M. Villarán
5. M. Chávarri

Citations in the corpus

• Preparation and properties of milk proteins-based encapsulated probiotics: a review (2015, background): “Increases of 8 and 28% from the initial count of the entrapped Lb. rhamnosus were found after exposure to acid and bile salt environment (Pimentel-González et al. 2009).”
• Encapsulation Technology to Protect Probiotic Bacteria (2012, background): “According to PimentelGonzález and collaborators [95] the survival of the entrapped L.”
• Double Emulsions: Emerging Delivery System for Plant Bioactives (2015, background): “microorganisms or probiotics (Pimentel-González et al. 2009) and nutrients like vitamins (Fechner et al.”