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60 积分 2025-12-15 加入
Encapsulation of Lactobacillus in Low-Methoxyl Pectin-Based Microcapsules Stimulates Biofilm Formation: Enhanced Resistances to Heat Shock and Simulated Gastrointestinal Digestion
1个月前
已完结
Effects of Xanthan Gum and Jelly Carrageenan Compounding on the 3D Printing Properties of Sweetened Condensed Milk and probiotic-enriched Condensed Milk
5个月前
已完结
Preparation and characterisation of novel casein-gum Arabic composite microcapsules for targeted in vivo delivery of Lactiplantibacillus plantarum A3
5个月前
已完结
Enhancement of gum Arabic/casin microencapsulation on the survival of Lactiplantibacillus plantarum in the stimulated gastrointestinal conditions
6个月前
已完结
Preparation and characterisation of novel 酪蛋白 -gum Arabic composite microcapsules for targeted in vivo delivery of Lactiplantibacillus plantarum A3
6个月前
已关闭
Sodium caseinate and maltodextrin-based encapsulation improves viability and antimicrobial function of Lactiplantibacillus plantarum S61 during storage and simulated digestion
7个月前
已完结
Effects of starch filler on the physical properties of lyophilized calcium–alginate beads and the viability of encapsulated cells
8个月前
已完结
Microencapsulation of probiotic bacteria using pH-induced gelation of sodium caseinate and gellan gum
8个月前
已完结
In vitro digestion of sodium alginate/pectin co-encapsulated Lactobacillus bulgaricus and its application in yogurt bilayer beads
8个月前
已完结
. Synergistic stabilization of carvacrol emulsions using alginate, caseinate, and montmorillonite: Enhancing encapsulation efficiency and controlled release
8个月前
已完结
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