Protection of Bifidobacterium lactis and Lactobacillus acidophilus by microencapsulation using spray-chilling

By D. Pedroso, M. Thomazini, R. Heinemann, C. Fávaro-Trindade. 2012

139 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/7db74c03c9b05e1da7e6b844c7eabce7bb9b8e36

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In Food Science

1. C. Fávaro-Trindade
2. L. Bosnea

Citations in the corpus

• Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value (2019, background): “Vegetable fat with lecithin Spray chilling Bifidobacterium lactis, Lactobacillus acidophilus [212]”
• Co- encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability (2013, methodology): “Pedroso et al. (2012) produced SLMs containing B. lactis and L. acidophilus using the spray chilling method.”