Effect of whey protein‐ and xanthan‐based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt

Progress in microencapsulation of probiotics: A review

(2020) Mingfei Yao et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Invited review: Probiotic yogurt quality criteria, regulatory framework, clinical evidence, and analytical aspects

(2020) Richard Nyanzi et al.   JOURNAL OF DAIRY SCIENCE

Formation of dairy fouling deposits on food contact surfaces

(2019) Olga Fysun et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage

(2019) Malihe Mousavi et al.   Food Science & Nutrition

Microencapsulation of Lactococcus lactis Gh1 with Gum Arabic and Synsepalum dulcificum via Spray Drying for Potential Inclusion in Functional Yogurt

(2019) Nurul Farhana Fazilah et al.   MOLECULES

Cheese whey exploitation in Brazil: a questionnaire survey

(2019) Monika B. TRINDADE et al.   Food Science and Technology

Nutrients and bioactive components from vinegar: A fermented and functional food

(2019) Ting Xia et al.   Journal of Functional Foods

Functional exploration of free and encapsulated probiotic bacteria in yogurt and simulated gastrointestinal conditions

(2019) Muhammad Afzaal et al.   Food Science & Nutrition

Production of RS4 from rice starch and its utilization as an encapsulating agent for targeted delivery of probiotics

(2018) Bilal Ahmad Ashwar et al.   FOOD CHEMISTRY

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

Encapsulation in an alginate-goats’ milk-inulin matrix improves survival of probiotic Bifidobacterium in simulated gastrointestinal conditions and goats’ milk yoghurt

(2018) P H Pradeep Prasanna et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Optimization of the viability of Lactobacillus acidophilus and physico-chemical, textural and sensorial characteristics of flaxseed-enriched stirred probiotic yogurt by using response surface methodology

(2018) Malihe Mousavi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of pH, ionic strength and chitosan charge density on chitosan/casein complexation and phase behavior

(2018) Lan Ding et al.   CARBOHYDRATE POLYMERS

Influence of Lactobacillus plantarum on yogurt fermentation properties and subsequent changes during postfermentation storage

(2017) Changkun Li et al.   JOURNAL OF DAIRY SCIENCE

Effect of the incorporation of Bifidobacterium BB-12 microencapsulated with sweet whey and inulin on the properties of Greek-style yogurt

(2017) Stephanie S. Pinto et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables

(2017) Deepak Mudgil et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of xanthan-chitosan-xanthan double layer encapsulation on survival of Bifidobacterium BB01 in simulated gastrointestinal conditions, bile salt solution and yogurt

(2017) Li Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical and sensory attributes assessment of functional low-fat yogurt produced by incorporation of barley bran and Lactobacillus acidophilus

(2017) Saber Hasani et al.   Food Science & Nutrition

Design of microcapsules containing Lactococcus lactis subsp. lactis in alginate shell and xanthan gum with nutrients core

(2016) Mariam Bekhit et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of prebiotics on the viability of encapsulated probiotic bacteria

(2016) A.G. Peredo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dairy and non-dairy probiotic beverages

(2016) Panagiotis Kandylis et al.   Current Opinion in Food Science

Chitosan coated alginate–xanthan gum bead enhanced pH and thermotolerance of Lactobacillus plantarum LAB12

(2015) Ismail M. Fareez et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Stability of probiotics encapsulated with Thai herbal extracts in fruit juices and yoghurt during refrigerated storage

(2015) Pittaya Chaikham   Food Bioscience

Addition of probiotic bacteria in a semi-hard goat cheese (coalho): Survival to simulated gastrointestinal conditions and inhibitory effect against pathogenic bacteria

(2014) Maria Elieidy Gomes de Oliveira et al.   FOOD RESEARCH INTERNATIONAL

Effect of microencapsulation of Lactobacillus acidophilus LA-5 on physicochemical, sensory and microbiological characteristics of stirred probiotic yoghurt

(2014) Maria Cecília E. Ribeiro et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of physiochemical, textural, microbiological and sensory characteristics in set yogurt reinforced by microencapsulatedBifidobacterium bifidumF-35

(2014) Ahmed Mousa et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria

(2014) E. Mani-López et al.   JOURNAL OF DAIRY SCIENCE

Technology and potential applications of probiotic encapsulation in fermented milk products

(2014) Siavash Iravani et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of addition of inulin and galactooligosaccharide on the survival of microencapsulated probiotics in alginate beads coated with chitosan in simulated digestive system, yogurt and fruit juice

(2014) W. Krasaekoopt et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Probiotic functional foods: Survival of probiotics during processing and storage

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

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

(2013) Clarice Gebara et al.   FOOD RESEARCH INTERNATIONAL

Chitosan coated alginate beads for the survival of microencapsulated Lactobacillus plantarum in pomegranate juice

(2012) Sawaminee Nualkaekul et al.   CARBOHYDRATE POLYMERS

Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate

(2012) A.S. Akalın 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

Probiotic Encapsulation Technology: From Microencapsulation to Release into the Gut

(2012) Gildas K. Gbassi et al.   Pharmaceutics

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

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

Structural properties of stirred yoghurt as influenced by whey proteins

(2011) Alina Krzeminski et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of microencapsulation on survival of Lactobacillus plantarum in simulated gastrointestinal conditions, refrigeration, and yogurt

(2010) Graziela Brusch Brinques et al.   JOURNAL OF FOOD ENGINEERING

Microencapsulation of Lactobacillus plantarum spp in an alginate matrix coated with whey proteins☆

(2008) G GBASSI et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY