Interpenetrating polymer network hydrogels of soy protein isolate and sugar beet pectin as a potential carrier for probiotics

The viability of probiotic Lactobacillus paracasei IMPC2.1 coating on apple slices during dehydration and simulated gastro-intestinal digestion

(2020) Francesca Valerio et al.   Food Bioscience

Probiotic encapsulation in water-in-water emulsion via heteroprotein complex coacervation of type-A gelatin/sodium caseinate

(2020) Meng Zhao et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of cold-gelation whey protein-chitosan complex hydrogels for the controlled release of curcumin

(2020) Zhuzhu Liu et al.   FOOD HYDROCOLLOIDS

Colon-targeted delivery systems for nutraceuticals: A review of current vehicles, evaluation methods and future prospects

(2020) Kun Feng et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Corn fiber gum-soybean protein isolate double network hydrogel as oral delivery vehicles for thermosensitive bioactive compounds

(2020) Wenjia Yan et al.   FOOD HYDROCOLLOIDS

The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage

(2019) Dian Widya Ningtyas et al.   FOOD CONTROL

Ionically cross-linked sodium alginate/ĸ-carrageenan double-network gel beads with low-swelling, enhanced mechanical properties, and excellent adsorption performance

(2019) Liqing Li et al.   CHEMICAL ENGINEERING JOURNAL

Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis

(2019) Hao Chen et al.   FOOD CHEMISTRY

Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions

(2019) Xiaobin Ma et al.   FOOD CHEMISTRY

“Physicochemical, immunomodulatory and safety aspects of milks fermented with Lactobacillus paracasei isolated from kefir”

(2019) Ana A. Bengoa et al.   FOOD RESEARCH INTERNATIONAL

A review on latest innovations in natural gums based hydrogels: Preparations & applications

(2019) Suhail Ahmad et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The effect of enzymatic crosslinking on the viability of probiotic bacteria (Lactobacillus acidophilus) encapsulated by complex coacervation

(2019) Thaiane Marques da Silva et al.   FOOD RESEARCH INTERNATIONAL

Rheological characterization of the viscoelastic solid-like properties of fresh cement pastes with nanoclay addition

(2019) Ye Qian et al.   THEORETICAL AND APPLIED FRACTURE MECHANICS

Influence of Mesona blumes polysaccharide on the gel properties and microstructure of acid-induced soy protein isolate gels

(2019) Wenjie Wang et al.   FOOD CHEMISTRY

Colloid properties of hydrophobic modified alginate: Surface tension, ζ-potential, viscosity and emulsification

(2018) Zongmei Wu et al.   CARBOHYDRATE POLYMERS

Soybean protein-based microparticles for oral delivery of probiotics with improved stability during storage and gut resistance

(2018) C. González-Ferrero et al.   FOOD CHEMISTRY

Characterization of chitosan-ferulic acid conjugates and their application in the design of β-carotene bilayer emulsions with propylene glycol alginate

(2018) Di Wang et al.   FOOD HYDROCOLLOIDS

The effect of pectins on survival of probiotic Lactobacillus spp. in gastrointestinal juices is related to their structure and physical properties

(2018) Nadja Larsen et al.   FOOD MICROBIOLOGY

Effect of particle size of sugar beet pulp on the extraction and property of pectin

(2018) Xin Huang et al.   JOURNAL OF FOOD ENGINEERING

Administration of Lactobacillus paracasei strains improves immunomodulation and changes the composition of gut microbiota leading to improvement of colitis in mice

(2018) Woon-Ki Kim et al.   Journal of Functional Foods

The effects of carbohydrase, probiotic Lactobacillus paracasei and yeast Lindnera saturnus on the composition of a novel okara (soybean residue) functional beverage

(2018) Weng Chan Vong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interaction of soybean protein isolate and phosphatidylcholine in nanoemulsions: A fluorescence analysis

(2018) Yang Li et al.   FOOD HYDROCOLLOIDS

Pepsin diffusivity in whey protein gels and its effect on gastric digestion

(2017) Qi Luo et al.   FOOD HYDROCOLLOIDS

Investigation of pectin/starch hydrogel as a carrier for oral delivery of probiotic bacteria

(2017) Alireza Dafe et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Encapsulation of Lactobacillus casei into Calcium Pectinate-Chitosan Beads for Enteric Delivery

(2017) Aigerim Bepeyeva et al.   JOURNAL OF FOOD SCIENCE

Interpenetrating network hydrogels with high strength and transparency for potential use as external dressings

(2017) Jingjing Wang et al.   Materials Science & Engineering C-Materials for Biological Applications

Microencapsulation of Lactobacillus bulgaricus and survival assays under simulated gastrointestinal conditions

(2017) Hai-Yan Chen et al.   Journal of Functional Foods

Preparation of double-network tofu with mechanical and sensory toughness

(2016) Jun-Jie Hou et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects ofin vitrofermentation of barley β-glucan and sugar beet pectin using human fecal inocula on cytokine expression by dendritic cells

(2016) Christiane Rösch et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Physicochemical stability of citral emulsions stabilized by milk proteins (lactoferrin, α-lactalbumin, β-lactoglobulin) and beet pectin

(2015) Jun Xiang et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Edible double-network gels based on soy protein and sugar beet pectin with hierarchical microstructure

(2015) Jun-Jie Hou et al.   FOOD HYDROCOLLOIDS

Soy proteins: A review on composition, aggregation and emulsification

(2014) K. Nishinari et al.   FOOD HYDROCOLLOIDS

Fabrication of edible gellan gum/soy protein ionic-covalent entanglement gels with diverse mechanical and oral processing properties

(2014) Jian Guo et al.   FOOD RESEARCH INTERNATIONAL

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

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

(2013) Clarice Gebara et al.   FOOD RESEARCH INTERNATIONAL

Distinct adhesion of probiotic strain Lactobacillus casei ATCC 393 to rat intestinal mucosa

(2012) Georgia Saxami et al.   ANAEROBE

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

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

The influence of gelation rate on the physical properties/structure of salt-induced gels of soy protein isolate–gellan gum

(2011) Joice Aline Pires Vilela et al.   FOOD HYDROCOLLOIDS

Enzyme catalyzed oxidative gelation of sugar beet pectin: Kinetics and rheology

(2011) Dayang Norulfairuz Abang Zaidel et al.   FOOD HYDROCOLLOIDS

In situ gellable sugar beet pectin via enzyme-catalyzed coupling reaction of feruloyl groups for biomedical applications

(2011) Takayuki Takei et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Development of a Probiotic Delivery System from Agrowastes, Soy Protein Isolate, and Microbial Transglutaminase

(2011) Sok-Eng Yew et al.   JOURNAL OF FOOD SCIENCE

Development of probiotic carriers using microbial transglutaminase-crosslinked soy protein isolate incorporated with agrowastes

(2011) Lee-Ching Lew et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Denaturation of soy proteins in solution and at the oil–water interface: A fluorescence study

(2010) M. Miriani et al.   FOOD HYDROCOLLOIDS

Importance of food in probiotic efficacy

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

Effect of disaccharides on survival during storage of freeze dried probiotics

(2008) Song Miao et al.   Dairy Science & Technology