Effect of Encapsulated Probiotic Starter Culture on Rheological and Structural Properties of Natural Hydrogel Carriers Affected by Fermentation and Gastrointestinal Conditions

Impact of the dairy product structure and protein nature on the proteolysis and amino acid bioaccessiblity during in vitro digestion

(2018) L. Lorieau et al.   FOOD HYDROCOLLOIDS

Low Molecular Weight Chitosan-Insulin Complexes Solubilized in a Mixture of Self-Assembled Labrosol and Plurol Oleaque and Their Glucose Reduction Activity in Rats

(2018) Amani Elsayed et al.   Marine Drugs

Stability of Lactobacillus rhamnosus GG incorporated in edible films: Impact of anionic biopolymers and whey protein concentrate

(2017) Christos Soukoulis et al.   FOOD HYDROCOLLOIDS

Lactobacillus casei loaded Soy Protein-Alginate Microparticles prepared by Spray-Drying

(2017) Jasmina Hadzieva et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Impact of carrier material on fermentative activity of encapsulated yoghurt culture in whey based substrate

(2017) Tanja Krunic et al.   Hemijska Industrija

Encapsulation by electrospray coating atomization of probiotic strains

(2017) C.M. Librán et al.   Innovative Food Science & Emerging Technologies

Exploring the relationship between exposure to technological and gastrointestinal stress and probiotic functional properties of lactobacilli and bifidobacteria

(2016) O.D. Amund   CANADIAN JOURNAL OF MICROBIOLOGY

Quality of fermented whey beverage with milk

(2016) Marica Rakin et al.   Hemijska Industrija

Relationship between Lactobacillus bulgaricus and Streptococcus thermophilus under whey conditions: Focus on amino acid formation

(2016) Enuo Liu et al.   INTERNATIONAL DAIRY JOURNAL

Effect of resistant starch and chitosan on survival of Lactobacillus acidophilus microencapsulated with sodium alginate

(2016) Mariana de Araújo Etchepare et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotication of foods: A focus on microencapsulation tool

(2016) Annachiara De Prisco et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Structural changes of Ca-alginate beads caused by immobilized yeast cell growth

(2015) Ivana Pajic-Lijakovic et al.   BIOCHEMICAL ENGINEERING JOURNAL

Influence of compression speed and deformation percentage on mechanical properties of calcium alginate particles

(2015) Natasa Tomovic et al.   Chemical Industry & Chemical Engineering Quarterly

Biointerface dynamics – Multi scale modeling considerations

(2015) Ivana Pajic-Lijakovic et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Microencapsulation of bacteria: A review of different technologies and their impact on the probiotic effects

(2015) María José Martín et al.   Innovative Food Science & Emerging Technologies

Influence of Chitosan Coating on Mechanical Stability of Biopolymer Carriers with Probiotic Starter Culture in Fermented Whey Beverages

(2015) Nataša S. Obradović et al.   International Journal of Polymer Science

A comprehensive approach to in vitro functional evaluation of Ag/alginate nanocomposite hydrogels

(2014) Jasmina Stojkovska et al.   CARBOHYDRATE POLYMERS

Micro-environmentally restricted cell growth dynamics – modeling considerations

(2014) Ivana Pajic-Lijakovic   CRITICAL REVIEWS IN BIOTECHNOLOGY

Immobilization of ammonia-oxidizing bacteria by calcium alginate

(2014) Yuwei Dong et al.   ECOLOGICAL ENGINEERING

Drying process of sodium alginate films studied by two-dimensional correlation ATR-FTIR spectroscopy

(2014) Qian Xiao et al.   FOOD CHEMISTRY

Significance of bacterial surface molecules interactions with milk proteins to enhance microencapsulation of Lactobacillus rhamnosus GG

(2014) Jennifer Burgain et al.   FOOD HYDROCOLLOIDS

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Quality attributes of a fermented whey-based beverage enriched with milk and a probiotic strain

(2014) Maja Lj. Bulatović et al.   RSC Advances

Optimization of the formulation for preparingLactobacillus caseiloaded whey protein-Ca-alginate microparticles using full-factorial design

(2013) Katarina Smilkov et al.   JOURNAL OF MICROENCAPSULATION

pH-sensitive sodium alginate hydrogels for riboflavin controlled release

(2012) M.A. Abd El-Ghaffar et al.   CARBOHYDRATE POLYMERS

In vitro interactions between probiotic bacteria and milk proteins probed by atomic force microscopy

(2012) J. Burgain et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Towards a nanoscale view of lactic acid bacteria

(2012) Prachi Tripathi et al.   MICRON

Toward improving technological and functional properties of probiotics in foods

(2012) Borja Sánchez et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Degradation of chloroform by immobilized cells of Bacillus sp. in calcium alginate beads

(2011) Kaushik Dey et al.   BIOTECHNOLOGY LETTERS

Release Properties of Hydrogels: Water Evaporation from Alginate Gel Beads

(2011) Barbara Bellich et al.   Food Biophysics

Development and characterisation of whey protein micro-beads as potential matrices for probiotic protection

(2011) S.B. Doherty et al.   FOOD HYDROCOLLOIDS

Effect of formulation of alginate beads on their mechanical behavior and stiffness

(2011) Eng-Seng Chan et al.   Particuology

Detection, Localization, and Conformational Analysis of Single Polysaccharide Molecules on Live Bacteria

(2008) Grégory Francius et al.   ACS Nano

Transglutaminase-induced caseinate gelation for the microencapsulation of probiotic cells

(2008) Thomas Heidebach et al.   INTERNATIONAL DAIRY JOURNAL