Encapsulation of probioticLactobacillus acidophilusby ionic gelation with electrostatic extrusion for enhancement of survival under simulated gastric conditions and during refrigerated storage

Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine

(2016) T.L. Felicio et al.   FOOD CHEMISTRY

Preparation and optimization of Pickering emulsion stabilized by chitosan-tripolyphosphate nanoparticles for curcumin encapsulation

(2016) Bakht Ramin Shah et al.   FOOD HYDROCOLLOIDS

Oxidative stress in probiotic Petit Suisse: Is the jabuticaba skin extract a potential option?

(2016) E.P.R. Pereira et al.   FOOD RESEARCH INTERNATIONAL

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

Characterization of freezing effect upon stability of, probiotic loaded, calcium-alginate microparticles

(2015) Sérgio Sousa et al.   FOOD AND BIOPRODUCTS PROCESSING

Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses

(2015) Aline L.D. Batista et al.   FOOD RESEARCH INTERNATIONAL

Hypertension parameters are attenuated by the continuous consumption of probiotic Minas cheese

(2015) Pablo C.B. Lollo et al.   FOOD RESEARCH INTERNATIONAL

Microencapsulation of Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 and Propionibacterium jensenii 702 by spray drying in goat's milk

(2015) C. Senaka Ranadheera et al.   SMALL RUMINANT RESEARCH

Ultra-high temperature plus dynamic high pressure processing: An effective combination for potential probiotic fermented milk processing which attenuate exercise-induced immune suppression in Wistar rats

(2015) Pablo Christiano B. Lollo et al.   Journal of Functional Foods

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

On the behavior of Listeria innocua and Lactobacillus acidophilus co-inoculated in a dairy dessert and the potential impacts on food safety and product's functionality

(2013) Meg S. Fernandes et al.   FOOD CONTROL

Co- encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability

(2013) Paula K. Okuro et al.   FOOD RESEARCH INTERNATIONAL

Novel cyclodextrin nanosponges for delivery of calcium in hyperphosphatemia

(2013) Pravin Shende et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Viability of L. acidophilus microcapsules and their application to buffalo milk yoghurt

(2012) A.S. Shoji et al.   FOOD AND BIOPRODUCTS PROCESSING

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

Microencapsulation of probiotics for gastrointestinal delivery

(2012) Michael T. Cook et al.   JOURNAL OF CONTROLLED RELEASE

Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation

(2012) W.F. Castro et al.   JOURNAL OF DAIRY SCIENCE

Determining calcium carbonate neutralization kinetics from experimental laboratory data

(2012) Lorenzo Fusi et al.   JOURNAL OF MATHEMATICAL CHEMISTRY

Effect of calcium alginate and resistant starch microencapsulation on the survival rate of Lactobacillus acidophilus La5 and sensory properties in Iranian white brined cheese

(2011) H. Mirzaei et al.   FOOD CHEMISTRY

Size Control of Chitosan Capsules Containing Insulin for Oral Drug Delivery via a Combined Process of Ionic Gelation with Electrohydrodynamic Atomization

(2011) Sang-Yoon Kim et al.   INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH

Encapsulation of probiotic living cells: From laboratory scale to industrial applications

(2011) J. Burgain et al.   JOURNAL OF FOOD ENGINEERING

Effects of starch filler on the physical properties of lyophilized calcium–alginate beads and the viability of encapsulated cells

(2010) Eng-Seng Chan et al.   CARBOHYDRATE POLYMERS

Protecting probiotic bacteria by microencapsulation: challenges for industrial applications

(2010) Susanna Rokka et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Enhanced alginate microspheres as means of oral delivery of bacteriophage for reducing Staphylococcus aureus intestinal carriage

(2010) Yongsheng Ma et al.   FOOD HYDROCOLLOIDS

Survivability of probiotics encapsulated in alginate gel microbeads using a novel impinging aerosols method

(2010) Asma Sohail et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Sustained delivery of doxorubicin by porous CaCO3 and chitosan/alginate multilayers-coated CaCO3 microparticles

(2009) Caiyu Peng et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

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

Characterization of drug–chitosan interaction by 1H NMR, FTIR and isothermal titration calorimetry

(2007) Yaowalak Boonsongrit et al.   EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS