Effect of Complexation Conditions on Microcapsulation of Lactobacillus Casei L61 in Gellan Gum–Chitosan Gels
By: Fanbo Meng, Guowei Shu, Yunxia He, Wenhui Li, Hongxing Guo and Jiangpeng Meng
Authors
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
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.