英文论文
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文献类型
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Journal article (JA)
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题名
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Formation of soy protein isolate-carrageenan complex coacervates for improved viability of Bifidobacterium longum during pasteurization and in vitro digestion
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作者
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Mao, Like (1); Pan, Qiuyue (1, 2); Yuan, Fang (1); Gao, Yanxiang (1)
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作者单位
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(1) Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China (2) School of Cultural Industries and Tourism, Xiamen University of Technology, Fujian, China
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通讯作者地址
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Email
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ResearchID
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ORCID
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期刊名称
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Food Chemistry
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出版社
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Elsevier Ltd
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ISSN
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0308-8146
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出版信息
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2019-03-15, 276 ():307-314.
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JCR
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2
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影响因子
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6.306
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ISBN
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基金
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会议名称
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会议地点
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会议开始日期
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会议结束日期
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关键词
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Bacteria; Efficiency; Encapsulation; Microencapsulation; Microstructure; Pasteurization; Proteins
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摘要
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Soy protein isolate (SPI) and carrageenan (IC) complex coacervates were formed through electrostatic attractions for encapsulating Bifidobacterium longum. The effects of pH (2.0–5.0) and SPI:IC mass ratios (10:1, 15:1, 20:1) on coacervate yield, entrapment efficiency and viability of the probiotic bacteria were investigated. The coacervates produced at pH 3 had higher yields and entrapment efficiency, and a SPI:IC mass ratio of 10:1 produced a complex coacervate with more compact microstructure. Compared to the native ones, the bacteria encapsulated in the coacervates had significantly improved viability during storage (4 °C), pasteurization (85 °C for 5, 10 and 30 min) and in vitro dynamic gastric and intestinal digestion. The findings also suggested that the coacervate with a SPI:IC ratio of 10:1 was more capable to protect the bacteria from loss against different stresses. This study provides a novel approach for designing efficient microcapsules containing probiotic bacteria with enhanced functional properties. ? 2018 Elsevier Ltd
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一级学科
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WOS入藏号
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EI收录号
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20184105932060
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DOI
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10.1016/j.foodchem.2018.10.026
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ESI
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AGRICULTURAL
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收录于
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EI
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