Effect of different biopolymer‐based structured systems on the survival of probiotic strains during storage and in vitro digestion

INFOGEST static in vitro simulation of gastrointestinal food digestion

(2019) André Brodkorb et al.   Nature Protocols

Application of whey protein and whey protein hydrolysate as protein based carrier for probiotic starter culture

(2019) Tanja Ž. Krunić et al.   FOOD CHEMISTRY

Alginate/Soy Protein system for essential oil encapsulation with intestinal delivery

(2018) Mina Volić et al.   CARBOHYDRATE POLYMERS

Effect of mechanical contrast on sensory perception of heterogeneous liquid and semi-solid foods

(2018) Marco Santagiuliana et al.   FOOD HYDROCOLLOIDS

On the encapsulation and viability of probiotic bacteria in edible carboxymethyl cellulose-gelatin water-in-water emulsions

(2018) Poonam Singh et al.   FOOD HYDROCOLLOIDS

A novel polysaccharide gel bead enabled oral enzyme delivery with sustained release in small intestine

(2018) Yi-Wei Wang et al.   FOOD HYDROCOLLOIDS

Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream

(2018) Sonia Calligaris et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

On relating rheology and oral tribology to sensory properties in hydrogels

(2018) Emma M. Krop et al.   FOOD HYDROCOLLOIDS

Dried date paste as carrier of the proposed probiotic Bacillus coagulans BC4 and viability assessment during storage and simulated gastric passage

(2018) Martín Sebastián Marcial-Coba et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lactobacillus plantarum 299V improves the microbiological quality of legume sprouts and effectively survives in these carriers during cold storage and in vitro digestion

(2018) Michał Świeca et al.   PLoS One

Microencapsulation of Lactobacillus salivarious Li01 for enhanced storage viability and targeted delivery to gut microbiota

(2017) Mingfei Yao et al.   FOOD HYDROCOLLOIDS

The cell wall compound of Saccharomyces cerevisiae as a novel wall material for encapsulation of probiotics

(2017) Samira Mokhtari et al.   FOOD RESEARCH INTERNATIONAL

Double use of concentrated sweet whey for growth and spray drying of probiotics: Towards maximal viability in pilot scale spray dryer

(2017) Song Huang et al.   JOURNAL OF FOOD ENGINEERING

Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides

(2017) Marilena Marino et al.   Journal of Functional Foods

In vitro modulation of gut microbiota by whey protein to preserve intestinal health

(2017) T. Sánchez-Moya et al.   Food & Function

Use of imaging techniques to identify efficient controlled release systems of Lactobacillus rhamnosus GG during in vitro digestion

(2017) Justine Guerin et al.   Food & Function

Cellulose Derivatives Enhanced Stability of Alginate-Based Beads Loaded with Lactobacillus plantarum LAB12 against Low pH, High Temperature and Prolonged Storage

(2017) Ismail M. Fareez et al.   Probiotics and Antimicrobial Proteins

Protective approaches and mechanisms of microencapsulation to the survival of probiotic bacteria during processing, storage and gastrointestinal digestion: A review

(2017) Huan Liu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

Viability, Acid and Bile Tolerance of Spray Dried Probiotic Bacteria and Some Commercial Probiotic Supplement Products Kept at Room Temperature

(2016) Dianawati Dianawati et al.   JOURNAL OF FOOD SCIENCE

Optimization of electrospraying conditions for the microencapsulation of probiotics and evaluation of their resistance during storage and in-vitro digestion

(2016) Laura G. Gomez-Mascaraque et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rheological characterization of an injectable alginate gel system

(2015) Benjamin Endré Larsen et al.   BMC BIOTECHNOLOGY

Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food

(2015) Oscar L. Ramos et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Physical stability of emulsion encapsulated in alginate microgel particles by the impinging aerosol technique

(2015) Su Hung Ching et al.   FOOD RESEARCH INTERNATIONAL

Whey protein isolate improves acid and bile tolerances of Streptococcus thermophilus ST-M5 and Lactobacillus delbrueckii ssp. bulgaricus LB-12

(2015) Luis A. Vargas et al.   JOURNAL OF DAIRY SCIENCE

Modelling of methylcellulose thermogelation as a function of polymer concentration and dissolution media properties

(2015) Cristina Alamprese et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structures design for protection and vehiculation of bioactives

(2015) Paula K Okuro et al.   Current Opinion in Food Science

The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic

(2014) Colin Hill et al.   Nature Reviews Gastroenterology & Hepatology

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

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

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

(2013) Clarice Gebara et al.   FOOD RESEARCH INTERNATIONAL

Effect of palmitoylated alginate microencapsulation on viability of Bifidobacterium longum during freeze-drying

(2013) Khalie Mahamad Amine et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Recent Trends and Applications of Encapsulating Materials for Probiotic Stability

(2012) Qurat Ul Ain Riaz et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

A case study on stress preconditioning of a Lactobacillus strain prior to freeze-drying

(2012) Åsa Schoug Bergenholtz et al.   CRYOBIOLOGY

Effect of catechins on the growth of oxygen-sensitive probiotic bacteria

(2012) H. Gaudreau et al.   FOOD RESEARCH INTERNATIONAL

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

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

β-Lactoglobulin and WPI aggregates: Formation, structure and applications

(2011) Taco Nicolai et al.   FOOD HYDROCOLLOIDS

In vitro human digestion models for food applications

(2010) Sun Jin Hur et al.   FOOD CHEMISTRY

Functional fermented whey-based beverage using lactic acid bacteria

(2010) Micaela Pescuma et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microencapsulated Lactobacillus rhamnosus GG Powders: Relationship of Powder Physical Properties to Probiotic Survival during Storage

(2010) Dan Yang Ying et al.   JOURNAL OF FOOD SCIENCE

Efficacy of whey protein gel networks as potential viability-enhancing scaffolds for cell immobilization of Lactobacillus rhamnosus GG

(2010) S.B. Doherty et al.   JOURNAL OF MICROBIOLOGICAL METHODS

Microencapsulation of Lactobacillus paracasei by spray freeze drying

(2009) David Semyonov et al.   FOOD RESEARCH INTERNATIONAL

Importance of food in probiotic efficacy

(2009) R.D.C.S. Ranadheera et al.   FOOD RESEARCH INTERNATIONAL

Encapsulation for preservation of functionality and targeted delivery of bioactive food components

(2009) Paul de Vos et al.   INTERNATIONAL DAIRY JOURNAL

Effect of Various Encapsulating Materials on the Stability of Probiotic Bacteria

(2009) W.K. Ding et al.   JOURNAL OF FOOD SCIENCE

Microencapsulation of Lactobacillus plantarum spp in an alginate matrix coated with whey proteins☆

(2008) G GBASSI et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY