Effect of Co-encapsulation of Probiotics with Prebiotics on Increasing the Viability of Encapsulated Bacteria under In Vitro Acidic and Bile Salt Conditions and in Yogurt

Effect of salts on lysozyme stability at

Effect of salts on lysozyme stability at the water–oil interface and upon encapsulation in poly(lactic-co-glycolic) acid microspheres

✍ Caroline Pérez; Kai Griebenow 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 113 KB 👁 2 views

## Abstract Encapsulation of proteins in poly(lactic‐co‐glycolic) acid (PLGA) microspheres by the water‐in‐oil‐in‐water (w/o/w) technique is very challenging because of the inherent physical instability of proteins. In particular, exposure of proteins to the first water‐in‐oil emulsion causes unwan