Improving the viability of Lactobacillus plantarum LP90 by carboxymethylated dextran-whey protein conjugates: The relationship with glass transition temperature

作者：Wen Li, Yunjiao Zhao, Yuan Zhao, Shunqin Li, Liyuan Yun, Zijian Zhi, Rui Liu, Tao Wu, Wenjie Sui, Min Zhang · 发表于：Food Hydrocolloids · 年份：2022 · DOI：10.1016/j.foodhyd.2022.108102 · 被引用次数：28 · 研究领域：Microencapsulation and Drying Processes、Probiotics and Fermented Foods、Food composition and properties