3D printing of encapsulated probiotics: Effect of different post-processing methods on the stability of Lactiplantibacillus plantarum (NCIM 2083) under static in vitro digestion conditions and during storage

Iron deficiency anemia: A comprehensive review on iron absorption, bioavailability and emerging food fortification approaches

(2020) Shubham Kumar et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

3D Extrusion Printability of Rice Starch and Optimization of Process Variables

(2020) Radhika Theagarajan et al.   Food and Bioprocess Technology

Comparison of two encapsulation processes to protect the commensal gut probiotic bacterium Faecalibacterium prausnitzii from the digestive tract

(2020) Audrey Raise et al.   JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY

3D Printing of Grinding and Milling Fractions of Rice Husk

(2020) Sundus Nida et al.   Waste and Biomass Valorization

Customized Shapes for Chicken Meat–Based Products: Feasibility Study on 3D-Printed Nuggets

(2020) Anila Wilson et al.   Food and Bioprocess Technology

Effect of encapsulation methods on the physicochemical properties and the stability of Lactobacillus plantarum (NCIM 2083) in synbiotic powders and in-vitro digestion conditions

(2020) K.S. Yoha et al.   JOURNAL OF FOOD ENGINEERING

Development of fiber-enriched 3D printed snacks from alternative foods: A study on button mushroom

(2020) K. Keerthana et al.   JOURNAL OF FOOD ENGINEERING

Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value

(2019) Antonia Terpou et al.   Nutrients

3D Extrusion Printing and Post-Processing of Fibre-Rich Snack from Indigenous Composite Flour

(2019) Prithvika Krishnaraj et al.   Food and Bioprocess Technology

Applications of 3D Printing in Food Processing

(2019) N. Nachal et al.   Food Engineering Reviews

Incorporation of probiotics (Bifidobacterium animalis subsp. Lactis) into 3D printed mashed potatoes: Effects of variables on the viability

(2019) Zhenbin Liu et al.   FOOD RESEARCH INTERNATIONAL

3D printing of egg yolk and white with rice flour blends

(2019) T. Anukiruthika et al.   JOURNAL OF FOOD ENGINEERING

Applicability of protein and fiber-rich food materials in extrusion-based 3D printing

(2018) Martina Lille et al.   JOURNAL OF FOOD ENGINEERING

Effects of different drying methods on quality, bacterial viability and storage stability of probiotic enriched apple snacks

(2018) Li CUI et al.   Journal of Integrative Agriculture

Microencapsulation of probiotics for incorporation in cream biscuits

(2018) Andleeb Muzzafar et al.   Journal of Food Measurement and Characterization

Improved Viability of Microencapsulated Probiotics in a Freeze-Dried Banana Powder During Storage and Under Simulated Gastrointestinal Tract

(2018) Awa Fanny Massounga Bora et al.   Probiotics and Antimicrobial Proteins

The Effect of Encapsulation on The Stability of Probiotic Bacteria in Ice Cream and Simulated Gastrointestinal Conditions

(2018) Muhammad Afzaal et al.   Probiotics and Antimicrobial Proteins

3D printing: Printing precision and application in food sector

(2017) Zhenbin Liu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition

(2017) Jovanka Laličić-Petronijević et al.   Journal of Functional Foods

Protective approaches and mechanisms of microencapsulation to the survival of probiotic bacteria during processing, storage and gastrointestinal digestion: A review

(2017) Huan Liu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

3d printing technologies applied for food design: Status and prospects

(2016) Fernanda C. Godoi et al.   JOURNAL OF FOOD ENGINEERING

Microencapsulation of Lactobacillus plantarum (MTCC 5422) with fructooligosaccharide as wall material by spray drying

(2015) R. Rajam et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Controlling Shear Stress in 3D Bioprinting is a Key Factor to Balance Printing Resolution and Stem Cell Integrity

(2015) Andreas Blaeser et al.   Advanced Healthcare Materials

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Microencapsulation of Lactobacillus acidophilus NCIMB 701748 in matrices containing soluble fibre by spray drying: Technological characterization, storage stability and survival after in vitro digestion

(2013) Lina Yonekura et al.   Journal of Functional Foods

Stability of free and encapsulated Lactobacillus acidophilus ATCC 4356 in yogurt and in an artificial human gastric digestion system

(2012) F. Ortakci et al.   JOURNAL OF DAIRY SCIENCE

Effect of whey protein – alginate wall systems on survival of microencapsulated Lactobacillus plantarum in simulated gastrointestinal conditions

(2012) R. Rajam et al.   Journal of Functional Foods

Survival of freeze-dried microcapsules of α-galactosidase producing probiotics in a soy bar matrix

(2011) Mo Chen et al.   FOOD MICROBIOLOGY

Rheological characterization of raw and roasted green gram pastes

(2011) R. Veena et al.   LWT-FOOD SCIENCE AND TECHNOLOGY