A new delivery system based on apple pomace–pectin gels to encourage the viability of antimicrobial strains

Comparative study of ciabatta crust crispness through acoustic and mechanical methods: Effects of wheat malt and protease on dough rheology and crust crispness retention during storage

(2018) Daiva Zadeike et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A potential of brown rice polish as a substrate for the lactic acid and bioactive compounds production by the lactic acid bacteria newly isolated from cereal-based fermented products

(2018) Ruta Jukonyte et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of heating method on the microbial levels and acrylamide in corn grits and subsequent use as functional ingredient for bread making

(2018) G. Juodeikiene et al.   FOOD AND BIOPRODUCTS PROCESSING

Structure formation in sugar containing pectin gels - Influence of gel composition and cooling rate on the gelation of non-amidated and amidated low-methoxylated pectin

(2017) H. Kastner et al.   FOOD HYDROCOLLOIDS

Development of antimicrobial gummy candies with addition of bovine colostrum, essential oils and probiotics

(2017) Elena Bartkiene et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Evaluation of the prebiotic effects of citrus pectin hydrolysate

(2017) Yen-Yi Ho et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Preserving viability of Lactobacillus rhamnosus GG in vitro and in vivo by a new encapsulation system

(2016) Ran Li et al.   JOURNAL OF CONTROLLED RELEASE

Survival of probiotic lactic acid bacteria immobilized in different forms of bacterial cellulose in simulated gastric juices and bile salt solution

(2016) Karol Fijałkowski et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of a combined low-methoxyl-pectin and rice-bran-extract delivery system to improve the viability of Lactobacillus plantarum under acid and bile conditions

(2016) Arranee Chotiko et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A review of polymers as multifunctional excipients in drug dosage form technology

(2016) Bożena Karolewicz   SAUDI PHARMACEUTICAL JOURNAL

An overview of technologies for immobilization of enzymes and surface analysis techniques for immobilized enzymes

(2015) Nur Royhaila Mohamad et al.   BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT

Impact of high hydrostatic pressure on gel formation of low methoxylpectin

(2014) N. Eshtiaghi   African Journal of Pharmacy and Pharmacology

Polysaccharide drug delivery systems based on pectin and chitosan

(2013) Gordon A. Morris et al.   Biotechnology & Genetic Engineering Reviews

Products of vegetable origin: A new alternative for the consumption of probiotic bacteria

(2013) Eliane M. Furtado Martins et al.   FOOD RESEARCH INTERNATIONAL

Micro-rheological behaviour and nonlinear rheology of networks assembled from polysaccharides from the plant cell wall

(2013) R R R Vincent et al.   NEW JOURNAL OF PHYSICS

Hydrogels for biomedical applications

(2012) Allan S. Hoffman   ADVANCED DRUG DELIVERY REVIEWS

The prebiotic source influences the growth, biochemical features and survival under simulated gastrointestinal conditions of the probiotic Lactobacillus acidophilus

(2012) Filomena Nazzaro et al.   ANAEROBE

Bifidobacterium Bb-12 microencapsulated by spray drying with whey: Survival under simulated gastrointestinal conditions, tolerance to NaCl, and viability during storage

(2012) Fabiane Picinin De Castro-Cislaghi et al.   JOURNAL OF FOOD ENGINEERING

MICROENCAPSULATION AND FUNCTIONAL BIOACTIVE FOODS

(2012) CHARLES I. ONWULATA   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Probiotic Encapsulation Technology: From Microencapsulation to Release into the Gut

(2012) Gildas K. Gbassi et al.   Pharmaceutics

Effects of Adding Apple Polyphenols Before and After Fermentation on the Properties of Drinking Yoghurt

(2011) Dongxiao Sun-Waterhouse et al.   Food and Bioprocess Technology

Prebiotic potential of a refined product containing pectic oligosaccharides

(2011) Beatriz Gullón et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of different storage temperatures on the physical properties of pectin solutions and gels

(2010) Gordon A. Morris et al.   POLYMER DEGRADATION AND STABILITY

Pectins in Processed Fruits and Vegetables: Part II-Structure-Function Relationships

(2009) D.N. Sila et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Polymeric Plant-derived Excipients in Drug Delivery

(2009) Carien Beneke et al.   MOLECULES

Design and Evaluation of Bioadhesive in-Situ Nasal Gel of Ketorolac Tromethamine

(2008) Sankar Chelladurai et al.   CHEMICAL & PHARMACEUTICAL BULLETIN

Enzyme infusion and thermal processing of strawberries: Pectin conversions related to firmness evolution

(2008) Ilse Fraeye et al.   FOOD CHEMISTRY

Effect of storage in a fruit drink on subsequent survival of probiotic lactobacilli to gastro-intestinal stresses

(2008) Claude P. Champagne et al.   FOOD RESEARCH INTERNATIONAL