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

<div>Sensorial properties parameters 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

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Figure 10

Figure 10: Encapsulation of Different Types of Probiotic Bacteria within Conventional/Multilayer Emulsion and Its Effect on the Properties of Probiotic Yogurt 

Figure 10 | Encapsulation of Different Types of Probiotic Bacteria within Conventional/Multilayer Emulsion and Its Effect on the Properties of Probiotic Yogurt 