Supercritical CO2 interpolymer complex encapsulation improves heat stability of probiotic bifidobacteria

Microencapsulation of Probiotic Cells for Food Applications

(2012) Thomas Heidebach et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Influence of l-cysteine, oxygen and relative humidity upon survival throughout storage of probiotic bacteria in whey protein-based microcapsules

(2011) D. Rodrigues et al.   INTERNATIONAL DAIRY JOURNAL

Comparison of different methods for release of Bifidobacterium longum Bb46 from the poly(vinylpyrrolidone)-poly(vinylacetate-co-crotonic acid) interpolymer complex matrix, and the effect of grinding on the microparticles

(2011) M. S. Thantsha et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Characterisation of the Poly-(Vinylpyrrolidone)-Poly-(Vinylacetate-Co-Crotonic Acid) (PVP:PVAc-CA) Interpolymer Complex Matrix Microparticles Encapsulating a Bifidobacterium lactis Bb12 Probiotic Strain

(2011) C. I. Mamvura et al.   Probiotics and Antimicrobial Proteins

Application of probiotics in food products—challenges and new approaches

(2010) I Jankovic et al.   CURRENT OPINION IN BIOTECHNOLOGY

Quantification of live and dead probiotic bacteria in lyophilised product by real-time PCR and by flow cytometry

(2009) Mateja Kramer et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Can encapsulation lengthen the shelf-life of probiotic bacteria in dry products?

(2009) F. Weinbreck et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Supercritical carbon dioxide interpolymer complexes improve survival of B. longum Bb-46 in simulated gastrointestinal fluids

(2008) M THANTSHA et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Anhydrobiotics: The challenges of drying probiotic cultures

(2007) X.C. Meng et al.   FOOD CHEMISTRY