Effect of Spirulina ( Arthrospira platensis ) microencapsulated in alginate and whey protein concentrate addition on physicochemical and organoleptic properties of functional stirred yogurt

Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics

(2019) Mohammad Alizadeh Khaledabad et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Analytical Understanding of the Materials Design with Well-Described Shrinkages on Multiscale

(2018) Qiang Ma et al.   CHEMISTRY-A EUROPEAN JOURNAL

Influence of surfactants and proteins on the properties of wet edible calcium alginate meat coatings

(2018) J. Comaposada et al.   FOOD RESEARCH INTERNATIONAL

Enhancement of storage stability of wheat germ oil by encapsulation

(2018) Meltem Karadeniz et al.   INDUSTRIAL CROPS AND PRODUCTS

Spirulina for snack enrichment: Nutritional, physical and sensory evaluations

(2018) Bárbara Franco Lucas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Hypocholesterolemic effect of Spirulina platensis (SP) fortified functional soy yogurts on diet-induced hypercholesterolemia

(2018) Samadrita Sengupta et al.   Journal of Functional Foods

Mushroom-based cosmeceutical ingredients: Microencapsulation and in vitro release profile

(2018) Oludemi Taofiq et al.   INDUSTRIAL CROPS AND PRODUCTS

Processing of high-protein yoghurt - A review

(2018) Camilla Elise Jørgensen et al.   INTERNATIONAL DAIRY JOURNAL

Effect of Spirulina (Arthrospira platensis) powder on probiotic bacteriologically acidified feta-type cheese

(2018) Mohammad-Taghi Golmakani et al.   JOURNAL OF APPLIED PHYCOLOGY

Phycocyanin-enriched yogurt and its antibacterial and physicochemical properties during 21 days of storage

(2018) Elyas Mohammadi-Gouraji et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Alginate and whey protein based-multilayered particles: production, characterisation and resistance to pH, ionic strength and artificial gastric/intestinal fluid

(2017) Gislaine Ferreira Nogueira et al.   JOURNAL OF MICROENCAPSULATION

Mechanical and structural characterization of whey protein concentrate/montmorillonite/lycopene films

(2017) Rafaela C Pereira et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant and sensory properties of yogurt during fermentation and storage

(2017) Mohamed Barkallah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Emergent Sources of Prebiotics: Seaweeds and Microalgae

(2016) Maria de Jesus Raposo et al.   Marine Drugs

Microencapsulation in Alginate and Chitosan Microgels to Enhance Viability of Bifidobacterium longum for Oral Delivery

(2016) Timothy W. Yeung et al.   Frontiers in Microbiology

Effect of seasonal variation on some physical properties and heat stability of milk subjected to ultra-high temperature and in-container sterilisation

(2015) Biye Chen et al.   FOOD CHEMISTRY

Preparation and characterization of alginate and alginate-resistant starch microparticles containing nisin

(2014) Seyede Marzieh Hosseini et al.   CARBOHYDRATE POLYMERS

Influence of a mixed particle/surfactant emulsifier system on water-in-oil emulsion stability

(2014) Alla Nesterenko et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat’s milk

(2012) C. Senaka Ranadheera et al.   FOOD CHEMISTRY

Effect of whey protein – alginate wall systems on survival of microencapsulated Lactobacillus plantarum in simulated gastrointestinal conditions

(2012) R. Rajam et al.   Journal of Functional Foods

Formation and Physical Properties of Yogurt

(2011) W. J. Lee et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Biological importance of marine algae

(2011) Ali A. El Gamal   SAUDI PHARMACEUTICAL JOURNAL

The influence of multi stage alginate coating on survivability of potential probiotic bacteria in simulated gastric and intestinal juice

(2009) R.R. Mokarram et al.   FOOD RESEARCH INTERNATIONAL

Functional food. Product development, marketing and consumer acceptance—A review

(2008) István Siró et al.   APPETITE

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

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

Microstructural studies of probiotic bacteria-loaded alginate microcapsules using standard electron microscopy techniques and anhydrous fixation

(2007) P. Allan-Wojtas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY