Use of encapsulated Bifidobacterium animalis subsp. lactis through extrusion or emulsification for the production of probiotic yogurt

Effect of various encapsulating agents on the beads' morphology and the viability of cells during BB-12 encapsulation through extrusion

(2020) Georgia Frakolaki et al.   JOURNAL OF FOOD ENGINEERING

Incorporation of water-in-oil-in-water (W 1 /O/W 2 ) double emulsion in a set-type yogurt model

(2017) Sofia Lalou et al.   FOOD RESEARCH INTERNATIONAL

Production of microcapsules containing Bifidobacterium BB-12 by emulsification/internal gelation

(2017) Augusto Tasch Holkem et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotics, prebiotics, and microencapsulation: A review

(2015) Loveleen Kaur Sarao et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Probiotic functional foods: Survival of probiotics during processing and storage

(2014) M.K. Tripathi et al.   Journal of Functional Foods

Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds

(2014) Verica Đorđević et al.   Food Engineering Reviews

Encapsulation of probiotic living cells: From laboratory scale to industrial applications

(2011) J. Burgain et al.   JOURNAL OF FOOD ENGINEERING