Encapsulation of Different Types of Probiotic Bacteria within Conventional/Multilayer Emulsion and Its Effect on the Properties of Probiotic Yogurt

<div>Fat content of probiotic yogurt. LR (<i>L. rhamnosus</i>), LR-ME (encapsulated <i>L. rhamnosus</i> in multilayer emulsion), LR-E (encapsulated <i>L. rhamnosus</i> in emulsion), LP (<i>L. plantarum</i>), LP-ME (encapsulated <i>L. plantarum</i> in multilayer emulsion), and LP-E (encapsulated <i>L. plantarum</i> in emulsion).</div>

Journal of Food Quality

fig1

Figure 1

Figure 1: Encapsulation of Different Types of Probiotic Bacteria within Conventional/Multilayer Emulsion and Its Effect on the Properties of Probiotic Yogurt 

Figure 1 | Encapsulation of Different Types of Probiotic Bacteria within Conventional/Multilayer Emulsion and Its Effect on the Properties of Probiotic Yogurt 