Whey Protein-Carboxymethylcellulose Obtained by Complex Coacervation as an Ingredient in Probiotic Fermented Milk

Journals Menu

Follow SCIRP

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Whey Protein-Carboxymethylcellulose Obtained by Complex Coacervation as an Ingredient in Probiotic Fermented Milk"
written by Maria Elisa Caetano-Silva, Caroline Dário Capitani, Adriane Elisabete Costa Antunes, Erna Vougt, Vera Sonia Nunes da Silva, Maria Teresa Bertoldo Pacheco,
published by Food and Nutrition Sciences, Vol.6 No.6, 2015

has been cited by the following article(s):

[1]	The Age of Next-Generation Therapeutic-Microbe Discovery: Exploiting Microbe-Microbe and Host-Microbe Interactions for Disease Prevention
	Infection and …, 2022

[2]	Evaluation of the viability and the preservation of the functionality of microencapsulated Lactobacillus paracasei BGP1 and Lactobacillus rhamnosus 64 in lipid …
	2019

[3]	Impact of Fat Replacement by Core-shell Microparticles on Set Type Yoghurts: Study of Their Physicochemical, Textural and Microstructural Properties
	2019

[4]	Quantitative analysis of binding affinities and characterization of β‐lactoglobulin and λ‐carrageenan as a function of pH
	2019

[1]	The Age of Next-Generation Therapeutic-Microbe Discovery: Exploiting Microbe-Microbe and Host-Microbe Interactions for Disease Prevention Infection and Immunity, 2022 DOI:10.1128/iai.00589-21

[2]	Quantitative analysis of binding affinities and characterization of β‐lactoglobulin and λ‐carrageenan as a function of pH Journal of Food Biochemistry, 2019 DOI:10.1111/jfbc.13042

[3]	Evaluation of the viability and the preservation of the functionality of microencapsulated Lactobacillus paracasei BGP1 and Lactobacillus rhamnosus 64 in lipid particles coated by polymer electrostatic interaction Journal of Functional Foods, 2019 DOI:10.1016/j.jff.2019.01.006

[4]	Proteins in Food Processing 2018 DOI:10.1016/B978-0-08-100722-8.00005-X

Follow SCIRP