Blackberry juice (BJ) and Lactobacillus acidophilus (LA) were co-encapsulated by spray drying in three single materials: gum Arabic (GA), maltodextrin (MD) and whey protein concentrate (WPC), as well as in the 50:50 blends ...

The effect of the interaction polysaccharide–polysaccharide (P–P) and polysaccharide–protein (P–Pr) blends on thermal and mechanical properties in films as biodegradable alternative of materials for food packaging was ...

Complex coacervate from whey protein isolate (WPI)-Saccharomyces cerevisiae (Y) was prepared for microencapsulation by spray-drying. The optimum WPI-Y complex coacervate reached the best interaction for a ratio and pH ...