A simple route for preparation of pH-sensitive hydrogels by using egg white proteins in alginate scaffold for the encapsulation of probiotics
ABSTRACT Aims: In the present study, we evaluated the use of egg white proteins in alginate scaffolds and calcium alginate for the formulation of Lactobacillus casei and Lactobacillus acidophilus in the stomach acidic conditions. Material and Methods: After microorganism's encapsulation in egg...
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| Format: | Book |
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Facultad de Farmacia, Universidad de Granada.
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A1234.567 |
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