Effect of Complexation Conditions on Microcapsulation of Lactobacillus Casei L61 in Gellan Gum–Chitosan Gels

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Open Access

|Jun 2021

Authors

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China

Department of Research and Development, Xi’an Baiyue Goat Milk Group Co., Ltd., Xi’an, China

Department of Research and Development, Xi’an Baiyue Goat Milk Group Co., Ltd., Xi’an, China

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China

Department of Research and Development, Xi’an Baiyue Goat Milk Group Co., Ltd., Xi’an, China

DOI: https://doi.org/10.2478/aucft-2021-0010 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496

Language: English

Page range: 105 - 114

Submitted on: Mar 1, 2021

Accepted on: May 12, 2021

Published on: Jun 28, 2021

Published by: Lucian Blaga University of Sibiu

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

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© 2021 Fanbo Meng, Guowei Shu, Yunxia He, Wenhui Li, Hongxing Guo, Jiangpeng Meng, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.