Functional Enhancement of Bioactives from Black Beans and Lactic Acid Bacteria into an Innovative Food Ingredient by Comicroencapsulation

Anthocyanins: New techniques and challenges in microencapsulation

(2020) Adriana Gadioli Tarone et al.   FOOD RESEARCH INTERNATIONAL

Use of guar gum, gum arabic, pectin, beta-glucan and inulin for microencapsulation of anthocyanins from chokeberry

(2019) Ewelina Pieczykolan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Evaluation of the synergistic antioxidant effect of resveratrol and Zataria multiflora Boiss essential oil in sodium alginate bioactive films

(2019) Mahsa Hashemi et al.   CURRENT PHARMACEUTICAL BIOTECHNOLOGY

Co-encapsulation of bioactive compounds from blackberry juice and probiotic bacteria in biopolymeric matrices

(2019) M.A. Colín-Cruz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Co-microencapsulation of Lactobacillus plantarum and DHA fatty acid in alginate-pectin-gelatin biocomposites

(2018) Asma Sadat Vaziri et al.   CARBOHYDRATE POLYMERS

Synbiotic Microencapsulation from Slow Digestible Colored Rice and Its Effect on Yoghurt Quality

(2018) Isara Wattananapakasem et al.   Food and Bioprocess Technology

Functional evaluation of microencapsulated anthocyanins from sour cherries skins extract in whey proteins isolate

(2018) Ana-Maria Oancea et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The intelligent delivery systems for bioactive compounds in foods: Physicochemical and physiological conditions, absorption mechanisms, obstacles and responsive strategies

(2018) Jingjing Chai et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Physicochemical and Phytochemical Characterization and Storage Stability of Freeze-dried Encapsulated Pomegranate Peel Anthocyanin and In Vitro Evaluation of Its Antioxidant Activity

(2018) Elham Azarpazhooh et al.   Food and Bioprocess Technology

Black bean anthocyanin-rich extracts as food colorants: Physicochemical stability and antidiabetes potential

(2017) Luis Mojica et al.   FOOD CHEMISTRY

Polyphenols rich fraction from Geoffroea decorticans fruits flour affects key enzymes involved in metabolic syndrome, oxidative stress and inflammatory process

(2016) M.S. Costamagna et al.   FOOD CHEMISTRY

Spray drying Lactobacillus casei 01 in lychee juice varied carrier materials

(2015) Niras Kingwatee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Complex Coacervation as a Novel Microencapsulation Technique to Improve Viability of Probiotics Under Different Stresses

(2014) Loulouda A. Bosnea et al.   Food and Bioprocess Technology

Colour and antioxidant capacity stability in grape, strawberry and plum peel model juices at different pHs and temperatures

(2014) J.A. Hernández-Herrero et al.   FOOD CHEMISTRY

Antioxidant properties of the anthocyanin-containing ultrasonic extract from blackberry cultivar “Čačanska Bestrna”

(2014) Jasna Ivanovic et al.   INDUSTRIAL CROPS AND PRODUCTS

Viability of Lactobacillus acidophilus La5 in pectin–whey protein microparticles during exposure to simulated gastrointestinal conditions

(2013) Clarice Gebara et al.   FOOD RESEARCH INTERNATIONAL

Optimization of a Wall Material Formulation to Microencapsulate a Grape Seed Extract Using a Mixture Design of Experiments

(2012) Gabriel Davidov-Pardo et al.   Food and Bioprocess Technology

Nanoencapsulation Techniques for Food Bioactive Components: A Review

(2012) P. N. Ezhilarasi et al.   Food and Bioprocess Technology

Shelf life of alginate beads containing lactobacilli and bifidobacteria: characterisation of microspheres containing Lactobacillus delbrueckii subsp. bulgaricus

(2011) Maria Rosaria Corbo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Cultivar Evaluation and Effect of Fermentation on Antioxidant Capacity andin VitroInhibition of α-Amylase and α-Glucosidase by Highbush Blueberry (Vaccinium corombosum)

(2011) Michelle H. Johnson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Obesity and metabolic syndrome: Potential benefit from specific nutritional components

(2011) I. Abete et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Therapeutical use of probiotic formulations in clinical practice

(2010) T. Iannitti et al.   CLINICAL NUTRITION

Chemical studies of anthocyanins: A review

(2008) Araceli Castañeda-Ovando et al.   FOOD CHEMISTRY

Co-encapsulation of gallium with gentamicin in liposomes enhances antimicrobial activity of gentamicin against Pseudomonas aeruginosa

(2008) M. Halwani et al.   JOURNAL OF ANTIMICROBIAL CHEMOTHERAPY