The effects of encapsulated probiotic bacteria on the physicochemical properties, staling, and viability of probiotic bacteria in gluten‐free bread

Effect of extruded starches on the structure, farinograph characteristics and baking behavior of wheat dough

(2021) Han Tao et al.   FOOD CHEMISTRY

Soybean by-products and modified cassava starch for improving alveolar structure and quality characteristics of gluten-free bread

(2021) C. E. Genevois et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The effects of nano‐zinc oxide morphology on functional and antibacterial properties of tapioca starch bionanocomposite

(2021) Naser Tamimi et al.   Food Science & Nutrition

Alginate/Fish Gelatin-Encapsulated Lactobacillus acidophilus: A Study on Viability and Technological Quality of Bread during Baking and Storage

(2021) Milad Hadidi et al.   Foods

Characterization and Cell Viability of Probiotic/Prebiotics Film Based on Duck Feet Gelatin: A Novel Poultry Gelatin as a Suitable Matrix for Probiotics

(2021) Ahmadreza Abedinia et al.   Foods

Rheological characterization of coconut cream emulsion using steady-state shear and time-dependent modeling

(2021) Avan Maghazechi et al.   JOURNAL OF FOOD ENGINEERING

Effect of the addition of microcapsules with avocado peel extract and nisin on the quality of ground beef

(2020) Mariel Calderón‐Oliver et al.   Food Science & Nutrition

A review of the microencapsulation techniques for the incorporation of probiotic bacteria in functional foods

(2020) Georgia Frakolaki et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Viability of Lactobacillus rhamnosus GG in Simulated Gastrointestinal Conditions and After Baking White Pan Bread at Different Temperature and Time Regimes

(2020) Olufunke Oluseyi Ezekiel et al.   CURRENT MICROBIOLOGY

Effect of manganese sulfate and vitamin B12 on the properties of physicochemical, textural, sensory and bacterial growth of set yogurt

(2020) Masoume Ranjbar et al.   Journal of Food Measurement and Characterization

Quality and microbial stability of part-baked ‘Barbari bread’ during freezing storage

(2019) Pegah Sadeghi Vasafi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of polysaccharide as co-encapsulant on powder characteristics, survival and viability of microencapsulated Lactobacillus paracasei Lpc-37 by spray drying

(2019) Tao Tao et al.   JOURNAL OF FOOD ENGINEERING

Comparative study of the nutritional quality of potato steamed bread fermented by different sourdoughs

(2019) Zheng Zhao et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Antifungal activity and shelf life extension of loaf bread produced with sourdough fermented by Lactobacillus strains

(2019) C. Luz et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Functional effects of phytate-degrading, probiotic lactic acid bacteria and yeast strains isolated from Iranian traditional sourdough on the technological and nutritional properties of whole wheat bread

(2019) Arezoo Fekri et al.   FOOD CHEMISTRY

Influence of Linseed Mucilage Incorporated into an Alginate-Base Edible Coating Containing Probiotic Bacteria on Shelf-Life of Fresh-Cut Yacon (Smallanthus sonchifolius)

(2018) Fábio J. Rodrigues et al.   Food and Bioprocess Technology

Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers

(2018) S. Longoria-García et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of xanthan gum on dough properties and bread qualities made from whole wheat flour

(2018) Lauren Tebben et al.   CEREAL CHEMISTRY

Iron microencapsulation in gum tragacanth using solvent evaporation method

(2017) Elham Asghari-Varzaneh et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Preparation and characterization of a novel edible film based on Alyssum homolocarpum seed gum

(2017) Abdorreza Mohammadi Nafchi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of Probiotics, Prebiotics, and Synbiotics on Human Health

(2017) et al.   Nutrients

Miniature bread baking as a timesaving research approach and mathematical modeling of browning kinetics

(2016) Lu Zhang et al.   FOOD AND BIOPRODUCTS PROCESSING

An Investigation of the Production of Synbiotic Pan Breads by Microencapsulation

(2016) Mojan Seyedain Ardabili et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Characterization of microcapsulated β-carotene formed by complex coacervation using casein and gum tragacanth

(2016) Ashay Jain et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Characterization of Raoultella planticola Rs-2 microcapsule prepared with a blend of alginate and starch and its release behavior

(2014) Zhansheng Wu et al.   CARBOHYDRATE POLYMERS

Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread

(2014) Christos Soukoulis et al.   FOOD HYDROCOLLOIDS

Preparation and characterization of high degree substituted sago (Metroxylon sagu) starch with propylene oxide

(2014) Monireh Aminian et al.   STARCH-STARKE

A study on Bifidobacterium lactis Bb12 viability in bread during baking

(2013) Lu Zhang et al.   JOURNAL OF FOOD ENGINEERING

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

Viability of some probiotic coatings in bread and its effect on the crust mechanical properties

(2012) R. Altamirano-Fortoul et al.   FOOD HYDROCOLLOIDS

Induction of heat tolerance in autochthonous and allochthonous thermotolerant probiotics for application to white shrimp feed

(2010) Bussarin Kosin et al.   AQUACULTURE

Impact of fibers on physical characteristics of fresh and staled bake off bread

(2010) Cristina M. Rosell et al.   JOURNAL OF FOOD ENGINEERING

Sourdough Lactic Acid Bacteria Effects on Bread Firmness and Stalin

(2010) A. CORSETTI et al.   JOURNAL OF FOOD SCIENCE

Hydrocolloids in gluten-free breads: A review

(2007) Alex A. Anton et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION