Work

Characterization and storage stability of microencapsulated Lactobacillus helveticus in sweetened condensed Milk: Impacts of wall material composition on product quality and probiotic viability

Year: 2025

Type: article

Abstract: microencapsulation. Our findings establish a viable microencapsulation approach for hypertonic food applications that effectively balances probiotic viability and product shelf stability.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103363

Authors: Ruosi Fang, Tangchao Chen, Gangliang Hu, Runzu Zhu, Xinyu Li, Shuhui Wu, Kai Chen, Chuanchuan Shi, Gongnian Xiao

Institutions: Zhejiang University of Science and Technology, Wenzhou Municipal Sci-Tech Bureau

Language: English

Topic: Microencapsulation and Drying Processes

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $2,330

Funders: National Natural Science Foundation of China, Huzhou Municipal Science and Technology Bureau

Awards: G5815660383, G7072346490

OpenAlex ID: W4416920960

FWCI: 1.724

Cites: 35

Cited by: 4

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