Stability of Encapsulated Lactobacillus reuteri during Harsh Conditions, Storage Period, and Simulated In Vitro Conditions

Figure 1

Particle size (a) and size distribution (b) of encapsulated L. reuteri bacteria; SPI: soy protein isolate 20%, SPI4I: soy protein isolate 20% + inulin 4%, WPI: whey protein isolate 20%, WPI4I: whey protein isolate 20% + inulin 4%.

(a)

(b)