Functional properties of Lactobacillus casei C24 improved by microencapsulation using multilayer double emulsion

[Display omitted] •Combined double emulsion and multilayer formation to encapsulate Lactobacillus casei.•Alginate and chitosan layer were formed using layer by layer technique.•Reservoir-type microcapsules with a suitable size for application in food matrices.•Multilayer microcapsules demonstrated g...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food research international 2021-03, Vol.141, p.110136-110136, Article 110136
Hauptverfasser:	Beldarrain-Iznaga, Tatiana, Villalobos-Carvajal, Ricardo, Sevillano-Armesto, Eva, Leiva-Vega, Javier
Format:	Artikel
Sprache:	eng
Schlagworte:	Auto-aggregation Cholesterol assimilation Co-aggregation In vitro digestion Layer-by-layer technique Surface hydrophobicity Viability
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!