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- Argin, Sanem; Kofinas, Peter; Lo, Y. Martin
- Food hydrocolloids 2014 v.40 pp. 138-144
- gastric juice, etc ; bacteria; cell viability; chitosan; crosslinking; electrolytes; encapsulation; enzymes; gels; hydrocolloids; intestines; pH; probiotics; swelling (materials); xanthan gum; Show all 15 Subjects
- ... Xanthan gum and chitosan can form physically crosslinked hydrogels of high swelling capacity. Xanthan–chitosan polyelectrolyte complex gels have been studied as microcarriers mostly for the encapsulation of enzymes while the studies on the applicability of the system for bacterial cells are scarce. In this work, probiotic bacteria were encapsulated in xanthan–chitosan gels. The main goal of this s ...