Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability (2013)
- Authors:
- USP affiliated authors: THOMAZINI, MARCELO - FZEA ; BALIEIRO, JÚLIO CÉSAR DE CARVALHO - FZEA ; TRINDADE, CARMEN SILVIA FAVARO - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.foodres.2013.03.042
- Subjects: PROBIÓTICOS; MICROENCAPSULAÇÃO; MICROSCOPIA ELETRÔNICA DE VARREDURA
- Language: Inglês
- Imprenta:
- Publisher place: Kidlington
- Date published: 2013
- Source:
- Título: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 53, n. 1, p. 96-103, 2013
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
OKURO, Paula Kiyomi et al. Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability. Food Research International, v. 53, n. 1, p. 96-103, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2013.03.042. Acesso em: 13 fev. 2026. -
APA
Okuro, P. K., Thomazini, M., Balieiro, J. C. de C., Liberal, R. D. C. de O., & Carmen Silvia Favaro-Trindade,. (2013). Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability. Food Research International, 53( 1), 96-103. doi:10.1016/j.foodres.2013.03.042 -
NLM
Okuro PK, Thomazini M, Balieiro JC de C, Liberal RDC de O, Carmen Silvia Favaro-Trindade. Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability [Internet]. Food Research International. 2013 ; 53( 1): 96-103.[citado 2026 fev. 13 ] Available from: https://doi.org/10.1016/j.foodres.2013.03.042 -
Vancouver
Okuro PK, Thomazini M, Balieiro JC de C, Liberal RDC de O, Carmen Silvia Favaro-Trindade. Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability [Internet]. Food Research International. 2013 ; 53( 1): 96-103.[citado 2026 fev. 13 ] Available from: https://doi.org/10.1016/j.foodres.2013.03.042 - Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca)
- Buffalo milk Minas fresh cheese with probiotics properties
- Caracterização de clorofilida microencapsulada
- Avaliação de microcápsulas de clorofilida
- Microencapsulation of ascorbic acid by complex coacervation: protection and controlled release
- In vitro evaluation of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis survival in simulated gastrointestinal fluids after application in semisweet chocolate
- Microencapsulation of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus in cocoa butter using spray chilling technology
- Elaboração de micropartículas lipídicas sólidas carregadas de licopeno: estudo da estabilidade e da morfologia
- Protection of Bifidobacterium lactis and Lactobacillus acidophilus by microencapsulation using spray-chilling
- Ascorbic acid-loaded microparticles: physicochemical characterization and encapsulation efficiency
Informações sobre o DOI: 10.1016/j.foodres.2013.03.042 (Fonte: oaDOI API)
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
