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Encapsulation of Lactobacillus rhamnosus GG in edible electrospun mats from calcium and sodium caseinates with pullulan blends

Electrospinning has been proposed as a method to encapsulate and preserve bioactive compounds in nanofibrous mats to ensure their delivery and associated health benefits when consumed directly or added to a food formulation. In previous work, we demonstrated the production of edible fibers to form m...

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Detalles Bibliográficos
Autores principales:	Akkurt, Serife, Renye, John, Tomasula, Peggy M.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2022
Materias:	Dairy Foods
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9709594/ https://www.ncbi.nlm.nih.gov/pubmed/36465510 http://dx.doi.org/10.3168/jdsc.2021-0173

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