Improved viability of Lactobacillus plantarum embedded in whey protein concentrate/pullulan/trehalose hydrogel during freeze drying

Preparation and characterization of a novel porous whey protein concentrate/pullulan gel induced by heating for Cu2+ absorption

(2020) Minghao Zhang et al.   FOOD CHEMISTRY

Effect of Pullulan Concentration and pH on the Interactions between Whey Protein Concentrate and Pullulan during Gelation

(2020) Minghao Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Encapsulation of Lactobacillus plantarum in cellulose based microgel with controlled release behavior and increased long-term storage stability

(2019) Wei Li et al.   CARBOHYDRATE POLYMERS

Microencapsulation of Lactobacillus acidophilus with konjac glucomannan hydrogel

(2018) Ruo-Jun Mu et al.   FOOD HYDROCOLLOIDS

Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin

(2018) Farhad Alavi et al.   FOOD HYDROCOLLOIDS

Characterization of freeze-dried Lactobacillus acidophilus in goat milk powder and tablet: Optimization of the composite cryoprotectants and evaluation of storage stability at different temperature

(2018) Guowei Shu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Electro-encapsulation of Lactobacillus casei in high-resistant capsules of whey protein containing transglutaminase enzyme

(2018) Ali Alehosseini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of ultrasound pretreatment with mono-frequency and simultaneous dual frequency on the mechanical properties and microstructure of whey protein emulsion gels

(2018) Yu Cheng et al.   FOOD HYDROCOLLOIDS

The effects of calcium chloride on the gel properties of porcine myosin–κ-carrageenan mixtures

(2017) Teng Pan et al.   FOOD HYDROCOLLOIDS

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

Effects of high intensity unltrasound on structural and physicochemical properties of myosin from silver carp

(2017) Ru Liu et al.   ULTRASONICS SONOCHEMISTRY

The degree of protein aggregation in whey protein isolate-based dispersions modifies their surface and rheological properties

(2017) Eitty Maticorena et al.   CyTA-Journal of Food

Influence of sodium chloride on the colloidal and rennet coagulation properties of concentrated casein micelle suspensions

(2016) Z. Zhao et al.   JOURNAL OF DAIRY SCIENCE

Drying and denaturation characteristics of whey protein isolate in the presence of lactose and trehalose

(2015) M. Amdadul Haque et al.   FOOD CHEMISTRY

Improved viability ofLactobacillus acidophilusNRRL-B 4495 during freeze-drying in whey protein-pullulan microcapsules

(2015) Burcu Çabuk et al.   JOURNAL OF MICROENCAPSULATION

Interactions of γ-aminobutyric acid and whey proteins/caseins during fortified milk production

(2015) Yaosong Wang et al.   RSC Advances

Impact of sucrose and trehalose on different agarose-hydrocolloid systems

(2014) Natalie Russ et al.   FOOD HYDROCOLLOIDS

Beta-glucan complexes with selected nutraceuticals: Synthesis, characterization, and stability

(2014) Miroslav Veverka et al.   Journal of Functional Foods

Effect of trehalose and lactose as cryoprotectant during freeze-drying,in vitrogastro-intestinal transit and survival of microencapsulated freeze-driedLactobacillus casei431 cells

(2013) Arup Nag et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Thin Layer Modelling of Microwave-Convective Drying of Tomato Slices

(2013) Tilahun S. Workneh et al.   International Journal of Food Engineering

Viscoelastic properties and overall sensory acceptability of reduced-fat Petit-Suisse cheese made by replacing milk fat with complex coacervate

(2012) César Ramírez-Santiago et al.   Dairy Science & Technology

Food polymer pullulan-κ-carrageenan composite membrane performed smart function both on mass transfer and molecular size recognition

(2011) Peng Wu et al.   Desalination and Water Treatment

Study on the rheological properties of heat-induced whey protein isolate–dextran conjugate gel

(2011) Wei-Wei Sun et al.   FOOD RESEARCH INTERNATIONAL

Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties

(2010) Ru Liu et al.   FOOD HYDROCOLLOIDS

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

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

Effects of heat treatment and glucono-δ-lactone-induced acidification on characteristics of soy protein isolate

(2008) Lydia J. Campbell et al.   FOOD HYDROCOLLOIDS

Preparation and properties of pullulan–alginate–carboxymethylcellulose blend films

(2008) Qunyi Tong et al.   FOOD RESEARCH INTERNATIONAL

Drying kinetics of grape seeds

(2008) John S. Roberts et al.   JOURNAL OF FOOD ENGINEERING

Microencapsulation of a Low-trans Fat in Trehalose as Affected by Emulsifier Type

(2008) María S. Álvarez Cerimedo et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY