Stability of Lactobacillus rhamnosus GG incorporated in edible films: impact of anionic biopolymers and whey protein concentrate
The incorporation of probiotics and bioactive compounds, via plasticised thin-layered hydrocolloids, within food products has recently shown potential to functionalise and improve the health credentials of processed food. In this study, choice of polymer and the inclusion of whey protein isolate was...
| Main Authors: | , , , , |
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| Format: | Article |
| Published: |
Elsevier
2017
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| Online Access: | https://eprints.nottingham.ac.uk/41913/ |