Co- encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability
By P. K. Okuro, M. Thomazini, J. C. Balieiro, Roberta D.C.O. Liberal, C. Fávaro-Trindade. 2013
157 citations recorded by the source corpus.
Subfields: Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/62429862184a21024ba825c75137d92ec9396e70
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In Food Science
In Nutrition and Dietetics
Citations in the corpus
- Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value (2019, background): “Solid lipid microparticles With prebiotics (inulin, polydextrose) Spray chilling Lactobacillus acidophilus [211]”