Effect of three-stage encapsulation on survival of emulsified Bifidobacterium animalis subsp. Lactis during processing, storage and simulated gastrointestinal tests

Use of gelatin and gum arabic for microencapsulation of probiotic cells from Lactobacillus plantarum by a dual process combining double emulsification followed by complex coacervation

(2019) Daniele de Almeida Paula et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Physicochemical Composition and Apparent Degree of Polymerization of Fructans in Five Wild Agave Varieties: Potential Industrial Use

(2019) Pamela I. Aldrete-Herrera et al.   Foods

A synbiotic multiparticulate microcapsule for enhancing inulin intestinal release and Bifidobacterium gastro-intestinal survivability

(2018) Bahgat Fayed et al.   CARBOHYDRATE POLYMERS

Characterization of structure and stability of emulsions stabilized with cellulose macro/nano particles

(2018) Fuge Niu et al.   CARBOHYDRATE POLYMERS

Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation

(2018) Rezvan Shaddel et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Development and characterization of microcapsules containing Bifidobacterium Bb-12 produced by complex coacervation followed by freeze drying

(2018) Thaiane Marques da Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of micro wet milling and vacuum spray drying on the physicochemical and antioxidant properties of orange (Citrus unshiu) juice with pulp powder

(2017) M.Z. Islam et al.   FOOD AND BIOPRODUCTS PROCESSING

Evaluation of chitosan as a wall material for microencapsulation of squalene by spray drying: Characterization and oxidative stability studies

(2017) Lekshmi R.G. Kumar et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of double alginate microencapsulation on in vitro digestibility and thermal tolerance of Lactobacillus plantarum NCDC201 and L. casei NCDC297

(2017) Sajad A. Rather et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Growth adaptation of probiotics in biopolymer-based coacervate structures to enhance cell viability

(2017) L.A. Bosnea et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Drying techniques of probiotic bacteria as an important step towards the development of novel pharmabiotics

(2016) Géraldine Broeckx et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Using complex coacervation for lysozyme encapsulation by spray-drying

(2016) Chedia Ben Amara et al.   JOURNAL OF FOOD ENGINEERING

The effect of prebiotics on the viability of encapsulated probiotic bacteria

(2016) A.G. Peredo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Growth of selected probiotic strains with fructans from different sources relating to degree of polymerization and structure

(2016) Monika Mueller et al.   Journal of Functional Foods

Sodium caseinate/flaxseed gum interactions at oil–water interface: Effect on protein adsorption and functions in oil-in-water emulsion

(2015) Qiangzhong Zhao et al.   FOOD HYDROCOLLOIDS

Influence of microencapsulation with sweet whey and prebiotics on the survival of Bifidobacterium-BB-12 under simulated gastrointestinal conditions and heat treatments

(2015) Stephanie S. Pinto et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of spray drying, freeze drying and convective hot air drying for the production of a probiotic orange powder

(2015) J. Barbosa et al.   Journal of Functional Foods

Probiotic Properties of Leuconostoc mesenteroides Isolated from Aguamiel of Agave salmiana

(2015) Castro-Rodríguez Diana et al.   Probiotics and Antimicrobial Proteins

Viability of L. acidophilus microcapsules and their application to buffalo milk yoghurt

(2012) A.S. Shoji et al.   FOOD AND BIOPRODUCTS PROCESSING

Survival, Acid and Bile Tolerance, and Surface Hydrophobicity of Microencapsulated B. animalis ssp. lactis Bb12 during Storage at Room Temperature

(2011) Dianawati Dianawati et al.   JOURNAL OF FOOD SCIENCE

Microencapsulation of Lactobacillus paracasei by spray freeze drying

(2009) David Semyonov et al.   FOOD RESEARCH INTERNATIONAL

Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions

(2008) D.J. Pimentel-González et al.   FOOD RESEARCH INTERNATIONAL