Survival and Behavior of Encapsulated Probiotics (<i>Lactobacillus plantarum</i>) in Calcium-Alginate-Soy Protein Isolate-Based Hydrogel Beads in Different Processing Conditions (pH and Temperature) and in Pasteurized Mango Juice

<div><i>Scanning Electron Microscopy</i> (SEM) images (magnification 50×) showing the increased trends of sodium alginate (SA)—soy protein isolate (SPI) hydrogel beads containing<i> Lactobacillus plantarum </i>with the increasing SA: SPI ratios (a) bead A (1 : 0), (b) bead B (1 : 2), (c) bead C (1 : 4), (d) bead D (1 : 8), and (e) bead E (1 : 12).</div>

BioMed Research International

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Figure 2: Survival and Behavior of Encapsulated Probiotics (<i>Lactobacillus plantarum</i>) in Calcium-Alginate-Soy Protein Isolate-Based Hydrogel Beads in Different Processing Conditions (pH and Temperature) and in Pasteurized Mango Juice 

Figure 2 | Survival and Behavior of Encapsulated Probiotics (Lactobacillus plantarum) in Calcium-Alginate-Soy Protein Isolate-Based Hydrogel Beads in Different Processing Conditions (pH and Temperature) and in Pasteurized Mango Juice 