Incorporation of Lactobacillus casei into the Inner Phase of the Water-in-Oil-in-Water (W1/O/W2) Emulsion Prepared with β-Cyclodextrin and Bacterial Survival in a Model Gastric Environment
Background and objective: Literature contains extensive researches on use of multiple emulsions in a variety of areas such as foods, pharmaceuticals, and health products. Water-in-oil-in water double emulsion (W1/O/W2) was used in the present study for entrapping Lactobacillus casei where balance in...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Shahid Behehsti University of Medical Sciences
2020-07-01
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| Series: | Applied Food Biotechnology |
| Subjects: | |
| Online Access: | http://ojs2.sbmu.ac.ir/afb/article/view/28877 |