Properties of a chocolate milk dessert with microencapsulated Lactobacillus plantarum, using Qodume shahri seed mucilage and chia seed protein
In this study, microcapsules containing Lactobacillus plantarum (LP) were produced in two layers: alginate as the first layer and Lepidium perfoliatum seed mucilage (LPSM) and chia (Salvia hispanica) seed protein (SHSP) as the second layer. The encapsulation efficiency (EE %), microstructure, and su...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S277250222500352X |
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