Encapsulation of Lactobacillus casei 01 by alginate along with hi-maize starch for exposure to a simulated gut model

Encapsulation of Lactobacillus casei 01 by alginate along with hi-maize starch for exposure to a simulated gut model

© 2016 A study of entrapped Lactobacillus casei 01 with 2% alginate along with 0.5–2% hi-maize starch by emulsion technique was conducted. The efficacy of this encapsulation was then carefully assessed by SEM microstructure as well as cell survivability in gastric, bile and colon fluids (simulated g...

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書目詳細資料
Main Authors:	Pankasemsuk T., Apichartsrangkoon A., Worametrachanon S., Techarang J.
格式:	雜誌
出版:	2017
在線閱讀:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84983528582&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/41230
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