Gelling of milk proteins using the food-approved enzyme rennet can produce microcapsules capable of encapsulating healthy ingredients like probiotics, says a new study from Germany. Thomas Heidebach, ...
The continued success of probiotics will depend on finding ways of protecting the friendly bacteria during processing, opening up opportunities for food ingredients and biopolymers, experts say. "Our ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results
Feedback