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>Survival level of the probiotics free cells and encapsulated in SA/SPI beads (bead D formulation) before and after pasteurization process.</div>

BioMed Research International

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Figure 6

Figure 6: 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 6 | 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 