scholarly journals Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality

2014 ◽  
Vol 52 (7) ◽  
pp. 4029-4041 ◽  
Author(s):  
R. Rajam ◽  
S. Bharath Kumar ◽  
P. Prabhasankar ◽  
C. Anandharamakrishnan
Keyword(s):  
Whey Protein ◽  
Lactobacillus Plantarum ◽  
Noodle Quality

The behaviour of whey protein isolate in protecting Lactobacillus plantarum

2016 ◽  
Vol 190 ◽  
pp. 717-723 ◽  
Author(s):  
Sarim Khem ◽  
Darryl M. Small ◽  
Bee K. May
Keyword(s):  
Whey Protein ◽  
Lactobacillus Plantarum ◽  
Whey Protein Isolate ◽  
Protein Isolate

scholarly journals Structural and compositional changes of whey protein and blueberry juice fermented using Lactobacillus plantarum or Lactobacillus casei during fermentation

RSC Advances ◽  
2021 ◽  
Vol 11 (42) ◽  
pp. 26291-26302
Author(s):  
Wang Wen-qiong ◽  
Zhang Jie-long ◽  
Yu Qian ◽  
Zhou Ji-yang ◽  
Lu Mao-lin ◽  
...  
Keyword(s):  
Structural Analysis ◽  
Secondary Structure ◽  
Whey Protein ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Casei ◽  
Schematic Diagram ◽  
Blueberry Juice ◽  
Structure Changes ◽  
Compositional Changes

A possible schematic diagram to show how the secondary structure changes which the whey protein and blueberry juice interaction after Lactobacillus casei or Lactobacillus plantarum fermentation was inferred from the structural analysis results.

scholarly journals Change of Proteins in Instant Chinese Noodle by the Fermentation of Lactobacillus plantarum NRIC 0380 Affects the Noodle Quality

2008 ◽  
Vol 14 (3) ◽  
pp. 285-292
Author(s):  
Eriko YAHATA ◽  
Yuki SAWATARI ◽  
Hisashi SUGIYAMA ◽  
Akihiro HANAOKA ◽  
Atsushi YOKOTA ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Noodle Quality
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