Membrane Emulsification as an Emerging Method for Lacticaseibacillus rhamnosus GG ® Encapsulation.
Callebe Camelo-SilvaLais Leite FigueredoKarina CescaSilvani VerruckAlan AmbrosiMarco Di LuccioPublished in: Food and bioprocess technology (2023)
The online version contains supplementary material available at 10.1007/s11947-023-03099-w.