Impact of milk protein type on the viability and storage stability of microencapsulated Lactobacillus acidophilus using spray drying
Three different milk proteins — skim milk powder (SMP), sodium caseinate (SC) and whey protein concentrate (WPC) — were tested for their ability to stabilize microencapsulated L. acidophilus produced using spray drying. Maltodextrin (MD) was used as the primary wall material in all samples, milk pro...
| Main Authors: | , , , , |
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| Format: | Article |
| Published: |
Springer Verlag
2014
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| Subjects: | |
| Online Access: | https://eprints.nottingham.ac.uk/35202/ |