Microencapsulating Lacticaseibacillus rhamnosus GG by spray drying using pea protein, pectin, and tapioca flour: Probiotic viability, digestibility and thermal stability

Bibliographic Details
Title:	Microencapsulating Lacticaseibacillus rhamnosus GG by spray drying using pea protein, pectin, and tapioca flour: Probiotic viability, digestibility and thermal stability
Authors:	Santos, Newton Carlos ^{a, ⁎}, Almeida, Raphael Lucas Jacinto ^b, Monteiro, Shênia Santos ^c, de Lima, Thalis Leandro Bezerra ^d, da Silva Lúcio, Alexandre ^a, Nogueira, Lídia Paloma da Silva ^b, Paiva, Yaroslávia Ferreira ^d, Gregório, Mailson Gonçalves ^d, Brito, Ana Carla de Oliveira ^e, da Silva, Luanna Amado ^e, de Figueiredo, Douglas Vinicius Pinheiro ^d, Silva, Rosenildo dos Santos ^f, Mota, Mércia Melo de Almeida ^a, Pasquali, Matheus Augusto de Bittencourt ^a, de Sousa, Severina ^a, Rocha, Ana Paula Trindade ^a
Source:	In Food and Bioproducts Processing March 2025 150:207-216
Database:	ScienceDirect

More Details
ISSN:	09603085
DOI:	10.1016/j.fbp.2025.01.011
Published in:	Food and Bioproducts Processing
Language:	English