Anthocyanin-Colored Microencapsulation Effects on Survival Rate of Lactobacillus rhamnosus GG, Color Stability, and Sensory Parameters in Strawberry Nectar Model

Thermotolerance, Survival, and Stability of Lactic Acid Bacteria After Spray Drying as Affected by the Increase of Growth Temperature

(2021) Fan Hao et al.   Food and Bioprocess Technology

A review of fruit juice authenticity assessments: Targeted and untargeted analyses

(2021) Lei Xu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Improved viability of Lactobacillus plantarum embedded in whey protein concentrate/pullulan/trehalose hydrogel during freeze drying

(2021) Haiyue Sun et al.   CARBOHYDRATE POLYMERS

Sensory and flavor-aroma profiles of passion fruit juice fermented by potentially probiotic Lactiplantibacillus plantarum CCMA 0743 strain

(2021) Hugo Calixto Fonseca et al.   FOOD RESEARCH INTERNATIONAL

Comparison of total polyphenols, profile anthocyanins, color analysis, carotenoids and tocols in pigmented maize

(2021) Serafino Suriano et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Novel approaches in anthocyanin research - Plant fortification and bioavailability issues

(2021) José M. Alvarez-Suarez et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Encapsulation of probiotics in soybean protein-based microparticles preserves viable cell concentration in foods all along the production and storage processes

(2020) Carolina González-Ferrero et al.   JOURNAL OF MICROENCAPSULATION

Functional Enhancement of Bioactives from Black Beans and Lactic Acid Bacteria into an Innovative Food Ingredient by Comicroencapsulation

(2020) Mihaela Aida Vasile et al.   Food and Bioprocess Technology

Alginate-Persian Gum-Prebiotics microencapsulation impacts on the survival rate of Lactococcus lactis ABRIINW-N19 in orange juice

(2020) Yousef Nami et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical characteristics and rheological behaviour of some fruit juices and their concentrates

(2020) Fakhreddin Salehi   Journal of Food Measurement and Characterization

Survival and behavior of free and encapsulated probiotic bacteria under simulated human gastrointestinal and technological conditions

(2020) Muhammad Zeashan et al.   Food Science & Nutrition

Optimization and characterization of pullulan produced by a newly identified strain of Aureobasidium pullulans

(2020) Negar Haghighatpanah et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Development and viability of probiotic orange juice supplemented by Pediococcus acidilactici CE51

(2020) Karolinny Cristiny de Oliveira Vieira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Storage stability of microencapsulated Lactobacillus rhamnosus GG in hawthorn berry tea with flaxseed mucilage

(2020) Ka‐Wai Lai et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Protective effect of a cross‐linked starch by extrusion on the survival of Bifidobacterium breve ATCC 15700 in yogurt

(2020) Beneranda Murúa‐Pagola et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Electro-encapsulation of probiotics in gum Arabic-pullulan blend nanofibres using electrospinning technology

(2020) Jiage Ma et al.   FOOD HYDROCOLLOIDS

Survival and Behavior of Encapsulated Probiotics (Lactobacillus plantarum) in Calcium-Alginate-Soy Protein Isolate-Based Hydrogel Beads in Different Processing Conditions (pH and Temperature) and in Pasteurized Mango Juice

(2019) Ong-Ard Praepanitchai et al.   Biomed Research International

Aronia melanocarpa berries: phenolics composition and antioxidant properties changes during fruit development and ripening

(2019) Małgorzata Gralec et al.   Emirates Journal of Food and Agriculture

Co-encapsulation of bioactive compounds from blackberry juice and probiotic bacteria in biopolymeric matrices

(2019) M.A. Colín-Cruz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of high temperature-short time and sonication on selected parameters of strawberry juice during room temperature storage

(2019) Gulcin Yildiz et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

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

Improvement of the viability of encapsulated probiotics using whey proteins

(2019) Mariana de Araújo Etchepare et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Synthetic biology in probiotic lactic acid bacteria: At the frontier of living therapeutics

(2018) Zachary JS Mays et al.   CURRENT OPINION IN BIOTECHNOLOGY

Utilisation of water-in-oil-water (W 1 /O/W 2 ) double emulsion in a set-type yogurt model for the delivery of probiotic Lactobacillus paracasei

(2018) Hani El Kadri et al.   FOOD RESEARCH INTERNATIONAL

Survival of encapsulated Lactobacillus plantarum during isothermal heating and bread baking

(2018) Lu Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of Whey Protein Concentrate-Pectin-Alginate Based Delivery System to Improve Survival of B. longum BL-05 in Simulated Gastrointestinal Conditions

(2018) Iqra Yasmin et al.   Probiotics and Antimicrobial Proteins

Enhancing the Viability of Lactobacillus plantarum as Probiotics through Encapsulation with High Internal Phase Emulsions Stabilized with Whey Protein Isolate Microgels

(2018) Jiuling Su et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying

(2018) Douglas Xavier dos Santos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microencapsulated Starter Culture During Yoghurt Manufacturing, Effect on Technological Features

(2017) Annachiara De Prisco et al.   Food and Bioprocess Technology

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

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

Descriptive analysis of bacterial profile, physicochemical and sensory characteristics of grape juice containingSaccharomyces cerevisiaecell wall-coated probiotic microcapsules during storage

(2017) Samira Mokhtari et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of double alginate microencapsulation on in vitro digestibility and thermal tolerance of Lactobacillus plantarum NCDC201 and L. casei NCDC297

(2017) Sajad A. Rather et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of encapsulated starter cultures on microbial and physicochemical properties of traditionally produced and heat treated sausages (sucuks)

(2017) Tuğca Bilenler et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of the viability of free and encapsulated lactic acid bacteria using in-vitro gastro intestinal model and survivability studies of synbiotic microcapsules in dry food matrix during storage

(2017) Sahoo Moumita et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microencapsulation of a coconut oil-based alkyd resin into poly(melamine–urea–formaldehyde) as shell for self-healing purposes

(2017) Saied Nouri Khorasani et al.   PROGRESS IN ORGANIC COATINGS

Effects of Soluble Corn Fiber Alone or in Synbiotic Combination with Lactobacillus rhamnosus GG and the Pilus-Deficient Derivative GG-PB12 on Fecal Microbiota, Metabolism, and Markers of Immune Function: A Randomized, Double-Blind, Placebo-Controlled, Crossover Study in Healthy Elderly (Saimes Study)

(2017) Adele Costabile et al.   Frontiers in Immunology

Spray Chilling Microencapsulation of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis and Its Use in the Preparation of Savory Probiotic Cereal Bars

(2016) Gabriel Bonetto Bampi et al.   Food and Bioprocess Technology

Encapsulation of Lactobacillus casei ATCC 393 cells and evaluation of their survival after freeze-drying, storage and under gastrointestinal conditions

(2016) Meng Xu et al.   JOURNAL OF FOOD ENGINEERING

Clinical Effects of Lactobacillus rhamnosus in Non-Surgical Treatment of Chronic Periodontitis: A Randomized Placebo-Controlled Trial With 1-Year Follow-Up

(2016) Alicia Morales et al.   JOURNAL OF PERIODONTOLOGY

Effect of chitosan-alginate encapsulation with inulin on survival of Lactobacillus rhamnosus GG during apple juice storage and under simulated gastrointestinal conditions

(2016) Hassan Gandomi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Health Benefits of Anthocyanins and Their Encapsulation for Potential Use in Food Systems: A Review

(2015) Basharat Yousuf et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Bioactive Encapsulated Powders for Functional Foods—a Review of Methods and Current Limitations

(2015) Giovana Bonat Celli et al.   Food and Bioprocess Technology

The increased viability of probiotic Lactobacillus salivarius NRRL B-30514 encapsulated in emulsions with multiple lipid-protein-pectin layers

(2015) Yun Zhang et al.   FOOD RESEARCH INTERNATIONAL

Probiotic clarified apple juice with oligofructose or sucralose as sugar substitutes: Sensory profile and acceptability

(2015) Tatiana Colombo Pimentel et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Applications of Microencapsulated Bifidobacterium Longum with Eleutherine Americana in Fresh Milk Tofu and Pineapple Juice

(2015) Atchara Phoem et al.   Nutrients

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

(2015) Pittaya Chaikham   Food Bioscience

Complex Coacervation as a Novel Microencapsulation Technique to Improve Viability of Probiotics Under Different Stresses

(2014) Loulouda A. Bosnea et al.   Food and Bioprocess Technology

Consumers' opinions and use of food labels: Results from an urban−rural hybrid area in South Africa

(2014) D. van der Merwe et al.   FOOD RESEARCH INTERNATIONAL

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

Probiotic functional foods: Survival of probiotics during processing and storage

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

Review of encapsulation methods suitable for microbial biological control agents

(2013) Marina Vemmer et al.   BIOLOGICAL CONTROL

HPLC-DAD detection of changes in phenol content of red berry skins during grape ripening

(2013) A. M. Giuffrè   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Co-extrusion Encapsulation of Probiotic Lactobacillus acidophilus Alone or Together with Apple Skin Polyphenols: An Aqueous and Value-Added Delivery System Using Alginate

(2013) Tanvi Shinde et al.   Food and Bioprocess Technology

The Viability of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM Following Double Encapsulation in Alginate and Maltodextrin

(2012) Asma Sohail et al.   Food and Bioprocess Technology

Evaluation of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM encapsulated using a novel impinging aerosol method in fruit food products

(2012) Asma Sohail et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Viability of probiotic microorganisms in cheese during production and storage: a review

(2011) Reza Karimi et al.   Dairy Science & Technology

Microencapsulation of Lactobacillus reuteri DSM 17938 Cells Coated in Alginate Beads with Chitosan by Spray Drying to Use as a Probiotic Cell in a Chocolate Soufflé

(2011) Clorinda Malmo et al.   Food and Bioprocess Technology

Storage Stability of Lactobacillus paracasei as Free Cells or Encapsulated in Alginate-Based Microcapsules in Low pH Fruit Juices

(2011) Dina Rodrigues et al.   Food and Bioprocess Technology

Multiple Functionalities of Polyelectrolyte Multilayer Films: New Biomedical Applications

(2009) Thomas Boudou et al.   ADVANCED MATERIALS

The influence of multi stage alginate coating on survivability of potential probiotic bacteria in simulated gastric and intestinal juice

(2009) R.R. Mokarram et al.   FOOD RESEARCH INTERNATIONAL

Effect of Whey Protein Isolate–Pullulan Edible Coatings on the Quality and Shelf Life of Freshly Roasted and Freeze-Dried Chinese Chestnut

(2008) M.E. Gounga et al.   JOURNAL OF FOOD SCIENCE