Whey protein isolate-lignin complexes as encapsulating agents for enhanced survival during spray drying, storage, and in vitro gastrointestinal passage of Lactobacillus reuteri KUB-AC5

Spray-drying microencapsulation using whey protein isolate and nano-crystalline starch for enhancing the survivability and stability of Lactobacillus reuteri TF-7

(2021) Narathip Puttarat et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Recent advances in polysaccharides stabilized emulsions for encapsulation and delivery of bioactive food ingredients: A review

(2020) Ruyuan Zhang et al.   CARBOHYDRATE POLYMERS

Recent advances in the spray drying encapsulation of essential fatty acids and functional oils

(2020) Mansoureh Geranpour et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antimicrobial kinetics of nisin and grape seed extract against inoculated Listeria monocytogenes on cooked shrimps: Survival and residual effects

(2020) Xue Zhao et al.   FOOD CONTROL

Oxidative stress tolerance and antioxidant capacity of lactic acid bacteria as probiotic: a systematic review

(2020) Tao Feng et al.   Gut Microbes

Ultrasound-Assisted Extraction of Antioxidant and Antibacterial Phenolic Compounds from Steam-Exploded Sugarcane Bagasse

(2018) Wachiraya Juttuporn et al.   Sugar Tech

Combined effects of holy basil essential oil and inlet temperature on lipid peroxidation and survival of Lactobacillus reuteri KUB-AC5 during spray drying

(2017) Akkaratch Rodklongtan et al.   FOOD RESEARCH INTERNATIONAL

Disaccharide incorporation to improve survival during storage of spray dried Lactobacillus rhamnosus in whey protein-maltodextrin carriers

(2017) Jacqueline Agudelo et al.   Journal of Functional Foods

Microencapsulation of α-tocopherol with zein and β-cyclodextrin using spray drying for colour stability and shelf-life improvement of fruit beverages

(2017) C. Saldanha do Carmo et al.   RSC Advances

Synergistic interactions of locust bean gum with whey proteins: Effect on physicochemical and microstructural properties of whey protein-based films

(2016) K.S. Silva et al.   FOOD HYDROCOLLOIDS

Effect of cellulose and lignin on disintegration, antimicrobial and antioxidant properties of PLA active films

(2016) W. Yang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Influence of prebiotic and coating materials on morphology and survival of a probiotic strain of Lactobacillus casei exposed to simulated gastrointestinal conditions

(2016) Pegah Darjani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improvement of physcio-chemical and functional properties of alginate film by Acacia lignin

(2016) Keshaw Ram Aadil et al.   Food Packaging and Shelf Life

Whey Protein-Pullulan (WP/Pullulan) Polymer Blend for Preservation of Viability ofLactobacillus acidophilus

(2015) Burcu Çabuk et al.   DRYING TECHNOLOGY

Agent selection and protective effects during single droplet drying of bacteria

(2015) Sarim Khem et al.   FOOD CHEMISTRY

Study of the interactions between rosmarinic acid and bovine milk whey protein α-Lactalbumin, β-Lactoglobulin and Lactoferrin

(2015) Vincenza Ferraro et al.   FOOD RESEARCH INTERNATIONAL

Structural characterization of lignin: A potential source of antioxidants guaiacol and 4-vinylguaiacol

(2015) Mohammadali Azadfar et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of lignin on water vapor barrier, mechanical, and structural properties of agar/lignin composite films

(2015) Shiv Shankar et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Enhancing butanol tolerance and preventing degeneration in Clostridium acetobutylicum by 1-butanol–glycerol storage during long-term preservation

(2014) Xiaobo Liu et al.   BIOMASS & BIOENERGY

Natural products as antimicrobial agents

(2014) Rabin Gyawali et al.   FOOD CONTROL

Enhancement ofLactobacillus reuteriKUB-AC5 survival in broiler gastrointestinal tract by microencapsulation with alginate-chitosan semi-interpenetrating polymer networks

(2014) A. Rodklongtan et al.   JOURNAL OF APPLIED MICROBIOLOGY

Milk proteins as encapsulation devices and delivery vehicles: Applications and trends

(2014) Guilherme M. Tavares et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2013) Clarice Gebara et al.   FOOD RESEARCH INTERNATIONAL

A review on protein–phenolic interactions and associated changes

(2013) Tugba Ozdal et al.   FOOD RESEARCH INTERNATIONAL

Factors influencing the stability of freeze-dried stress-resilient and stress-sensitive strains of bifidobacteria

(2013) O.F. Celik et al.   JOURNAL OF DAIRY SCIENCE

Interaction of milk whey protein with common phenolic acids

(2013) Hao Zhang et al.   JOURNAL OF MOLECULAR STRUCTURE

Binding affinity between dietary polyphenols and β-lactoglobulin negatively correlates with the protein susceptibility to digestion and total antioxidant activity of complexes formed

(2012) Marija Stojadinovic et al.   FOOD CHEMISTRY

Effect of shear rate and oxygen stresses on the survival of Lactococcus lactis during the atomization and drying stages of spray drying: A laboratory and pilot scale study

(2012) Amir Ghandi et al.   JOURNAL OF FOOD ENGINEERING

Improving ambient temperature stability of probiotics with stress adaptation and fluidized bed drying

(2012) Arup Nag et al.   Journal of Functional Foods

Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices: Probiotic survival in fruit juice

(2012) DanYang Ying et al.   Journal of Functional Foods

Influence of l-cysteine, oxygen and relative humidity upon survival throughout storage of probiotic bacteria in whey protein-based microcapsules

(2011) D. Rodrigues et al.   INTERNATIONAL DAIRY JOURNAL

Tocopherol and Ascorbate Have Contrasting Effects on the Viability of MicroencapsulatedLactobacillus rhamnosusGG

(2011) DanYang Ying et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Supramolecular Structures on Thermoplastic Zein–Lignin Bionanocomposites

(2011) Maria Oliviero et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lessening of high-pressure-induced changes in Atlantic salmon muscle by the combined use of a fish gelatin–lignin film

(2010) S.M. Ojagh et al.   FOOD CHEMISTRY

Hemoglobin−Silver Interaction and Bioconjugate Formation: A Spectroscopic Study

(2010) Mrityunjoy Mahato et al.   JOURNAL OF PHYSICAL CHEMISTRY B