Unraveling the role of probiotics in affecting the structure of monoglyceride gelled emulsions: A low-field 1H NMR study

Unraveling the role of probiotics in affecting the structure of monoglyceride gelled emulsions: A low-field 1H NMR study

The capacity of monoglyceride (MG) gelled emulsions (MEs) in protecting probiotic cells of Lacticaseibacillus rhamnosus against stresses suffered during food processing, storage, and human digestion has been recently demonstrated. These findings open new perspectives on the possible participation of...

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Bibliographic Details
Main Authors: Sofia Melchior, Eleonora Carini, Marcello Gigliotti, Francesco Ciuffarin, Marilena Marino, Nadia Innocente, Maria Cristina Nicoli, Sonia Calligaris
Format: Article
Language:English
Published: Elsevier 2024-01-01
Series:Current Research in Food Science
Subjects:
Lacticaseibacillus rhamnosus
Rheology
1H NMR analysis
Viability
Monoglyceride-structured emulsions
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927124000509

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http://www.sciencedirect.com/science/article/pii/S2665927124000509

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