Microencapsulation of Lactobacillus rhamnosus HN001 by spray drying and its evaluation under gastrointestinal and storage conditions

Recent Advances in Probiotic Encapsulation to Improve Viability under Storage and Gastrointestinal Conditions and Their Impact on Functional Food Formulation

(2021) Paloma Barajas-Álvarez et al.   FOOD REVIEWS INTERNATIONAL

The role of agave fructans in health and food applications: A review

(2021) Hugo Espinosa-Andrews et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microencapsulation of Lactobacillus plantarum by spray drying with mixtures of Aloe vera mucilage and agave fructans as wall materials

(2020) Luis Isaac Ceja‐Medina et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effective microencapsulation of Enterococcus faecium in biopolymeric matrices using spray drying

(2020) Luis A. Cancino-Castillo et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Effect of agave fructans on the production of short chain fatty acid in mice

(2019) Silvia M. González-Herrera et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Use of native agave fructans as stabilizers on physicochemical properties of spray-dried pineapple juice

(2019) Darvin Ervey Jimenez-Sánchez et al.   DRYING 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

Soybean protein-based microparticles for oral delivery of probiotics with improved stability during storage and gut resistance

(2018) C. González-Ferrero et al.   FOOD CHEMISTRY

Microencapsulation of Bifidobacterium animalis subsp . lactis INL1 using whey proteins and dextrans conjugates as wall materials

(2018) P.A. Loyeau et al.   FOOD HYDROCOLLOIDS

Effect of maltodextrin reduction and native agave fructans addition on the physicochemical properties of spray-dried mango and pineapple juices

(2018) Darvin E Jimenez-Sánchez et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

In vitro fermentation of gum acacia – impact on the faecal microbiota

(2018) Sehad Alarifi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Viability of Lactobacillus acidophilus NRRL B-4495 encapsulated with high maize starch, maltodextrin, and gum arabic

(2018) Vondel Reyes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In vitro evaluation of prebiotic activity, pathogen inhibition and enzymatic metabolism of intestinal bacteria in the presence of fructans extracted from agave: A comparison based on polymerization degree

(2018) Ricardo García Gamboa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Inulin, hi-maize, and trehalose as thermal protectants for increasing viability of Lactobacillus acidophilus encapsulated by spray drying

(2018) Graciele Lorenzoni Nunes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improving survivability of Lactobacillus plantarum in alginate-chitosan beads reinforced by Na-tripolyphosphate dual cross-linking

(2018) Asma Sadat Vaziri et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of drying methods (electrospraying, freeze drying and spray drying) on survival and viability of microencapsulated Lactobacillus rhamnosus ATCC 7469

(2018) Mahsa Moayyedi et al.   Journal of Functional Foods

Effect of inlet air temperature and gum Arabic concentration on encapsulation of probiotics by spray drying

(2018) Divyasree Arepally et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Survival and Goat Milk Acidifying Activity of Lactobacillus rhamnosus GG Encapsulated with Agave Fructans in a Buttermilk Protein Matrix

(2018) Octavio Alvarado-Reveles et al.   Probiotics and Antimicrobial Proteins

Method of preservation and type of protective agent strongly influence probiotic properties of Lactococcus lactis: A complete process of probiotic preparation manufacture and use

(2018) Marta Archacka et al.   FOOD CHEMISTRY

Solubility as a fundamental variable in the characterization of wall material by spray drying of food components: Application to microencapsulation of Bifidobacterium animalis subsp. lactis

(2017) Yeimy A. Rodríguez-Restrepo et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Water state diagram and thermal properties of fructans powders

(2017) Hugo Espinosa-Andrews et al.   JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

Microencapsulation of Lactobacillus casei LK-1 by spray drying related to its stability and in vitro digestion

(2017) Liang-Kun Liao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Spray drying of probiotics and other food-grade bacteria: A review

(2017) Song Huang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Disaccharide incorporation to improve survival during storage of spray dried Lactobacillus rhamnosus in whey protein-maltodextrin carriers

(2017) Jacqueline Agudelo et al.   Journal of Functional Foods

Encapsulation of Probiotics: Proper Selection of the Probiotic Strain and the Influence of Encapsulation Technology and Materials on the Viability of Encapsulated Microorganisms

(2017) Aušra Šipailienė et al.   Probiotics and Antimicrobial Proteins

The effect of prebiotics on the viability of encapsulated probiotic bacteria

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

Microencapsulation of bacteria: A review of different technologies and their impact on the probiotic effects

(2015) María José Martín et al.   Innovative Food Science & Emerging Technologies

Probiotics: an update

(2015) Yvan Vandenplas et al.   Jornal de Pediatria

Spray freeze drying method for microencapsulation of Lactobacillus plantarum

(2015) R. Rajam et al.   JOURNAL OF FOOD ENGINEERING

Spray drying Lactobacillus casei 01 in lychee juice varied carrier materials

(2015) Niras Kingwatee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microencapsulation of probiotic Saccharomyces cerevisiae var. boulardii with different wall materials by spray drying

(2015) Sultan Arslan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2015) R. Rajam 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

Effect of microencapsulation on survival of Bifidobacterium BB-12 exposed to simulated gastrointestinal conditions and heat treatments

(2012) Carlise B. Fritzen-Freire et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Thermal properties of agave fructans (Agave tequilana Weber var. Azul)

(2011) Hugo Espinosa-Andrews et al.   CARBOHYDRATE POLYMERS

Electrospinning as a useful technique for the encapsulation of living bifidobacteria in food hydrocolloids

(2011) Amparo López-Rubio et al.   FOOD HYDROCOLLOIDS

Effect of Additives on the Morphology of Spray-Dried Powder

(2010) V. Paramita et al.   DRYING TECHNOLOGY

Influence of casein-based microencapsulation on freeze-drying and storage of probiotic cells

(2010) Thomas Heidebach et al.   JOURNAL OF FOOD ENGINEERING

Gum arabic establishes prebiotic functionality in healthy human volunteers in a dose-dependent manner

(2008) Wim Calame et al.   BRITISH JOURNAL OF NUTRITION