Protective Effect of Whey Protein and Polysaccharide Complexes on <i>Lactobacillus paracasei</i> F50: Comparative Analysis of Powder Characteristics and Stability
To enhance <i>Lactobacillus paracei</i> F50 viability during spray drying and long-term storage, this study evaluates whey protein (WP) crosslinked with four polysaccharides (κ-carrageenan (KC), xanthan gum (XG), low-methoxyl pectin (LMP), sodium alginate (SA)) for the first time as prot...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-04-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/9/1555 |
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