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Journals
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 25 (2021): Issue 1 (June 2021)
Open Access
Effect of Complexation Conditions on Microcapsulation of
Lactobacillus Casei
L61 in Gellan Gum–Chitosan Gels
Fanbo Meng
Fanbo Meng
,
Guowei Shu
Guowei Shu
,
Yunxia He
Yunxia He
,
Wenhui Li
Wenhui Li
,
Hongxing Guo
Hongxing Guo
and
Jiangpeng Meng
Jiangpeng Meng
| Jun 28, 2021
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 25 (2021): Issue 1 (June 2021)
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Published Online:
Jun 28, 2021
Page range:
105 - 114
Received:
Mar 01, 2021
Accepted:
May 12, 2021
DOI:
https://doi.org/10.2478/aucft-2021-0010
Keywords
Probiotics
,
Microencapsulation
,
L61
,
gellan gum
,
Chitosan
© 2021 Fanbo Meng et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Fanbo Meng
School of Food and Biological Engineering Shaanxi University of Science & Technology
Xi’an, China
Guowei Shu
School of Food and Biological Engineering Shaanxi University of Science & Technology
Xi’an, China
Yunxia He
School of Food and Biological Engineering Shaanxi University of Science & Technology
Xi’an, China
Wenhui Li
Department of Research and Development, Xi’an Baiyue Goat Milk Group Co., Ltd.
Xi’an, China
Hongxing Guo
Department of Research and Development, Xi’an Baiyue Goat Milk Group Co., Ltd.
Xi’an, China
Jiangpeng Meng
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