Application of multicriteria decision technique to determine optimum sodium alginate concentration for microencapsulation of Lactobacillus casei Shirota by extrusion and emulsification

The behaviour of whey protein isolate in protecting Lactobacillus plantarum

(2016) Sarim Khem et al.   FOOD CHEMISTRY

Incorporation of polysaccharides into sodium caseinate-low melting point fat microparticles improves probiotic bacterial survival during simulated gastrointestinal digestion and storage

(2016) Huan Liu et al.   FOOD HYDROCOLLOIDS

Effect of resistant starch and chitosan on survival of Lactobacillus acidophilus microencapsulated with sodium alginate

(2016) Mariana de Araújo Etchepare et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A new technique to evaluate the effect of chitosan on properties of deep-fried Kurdish cheese nuggets by TOPSIS

(2015) Elham Ansarifar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical, functional and sensory properties of mellorine enriched with different vegetable juices and TOPSIS approach to determine optimum juice concentration

(2014) Gokturk Ozturk et al.   Food Bioscience

Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration

(2013) Safa Karaman et al.   JOURNAL OF DAIRY SCIENCE

Application of Different Multi-criteria Decision Techniques to Determine Optimum Flavour of Prebiotic Pudding Based on Sensory Analyses

(2012) Vildan Er Gurmeric et al.   Food and Bioprocess Technology

Development of a novel probiotic delivery system based on microencapsulation with protectants

(2011) Song Chen et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Microencapsulation of bifidobacteria by spray drying in the presence of prebiotics

(2011) Carlise B. Fritzen-Freire et al.   FOOD RESEARCH INTERNATIONAL

Effects of encapsulation on the viability of probiotic strains exposed to lethal conditions

(2011) Sandra Borges et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Microencapsulation of a probiotic and prebiotic in alginate-chitosan capsules improves survival in simulated gastro-intestinal conditions

(2010) María Chávarri et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

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

Morphology, FTIR fingerprint and survivability of encapsulated lactic bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) in simulated gastric juice and intestinal juice

(2010) Dan C. Vodnar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Microencapsulation of Lactobacillus paracasei by spray freeze drying

(2009) David Semyonov et al.   FOOD RESEARCH INTERNATIONAL

Effect of Various Encapsulating Materials on the Stability of Probiotic Bacteria

(2009) W.K. Ding et al.   JOURNAL OF FOOD SCIENCE

Effect of Trehalose and Drying Process on the Survival of EncapsulatedLactobacillus caseiATCC 393

(2008) Xiao Yan Li et al.   DRYING TECHNOLOGY

Resistance of Microencapsulated Lactobacillus acidophilus LA1 to Processing Treatments and Simulated Gut Conditions

(2008) Latha Sabikhi et al.   Food and Bioprocess Technology

Encapsulation in alginate-coated gelatin microspheres improves survival of the probiotic Bifidobacterium adolescentis 15703T during exposure to simulated gastro-intestinal conditions

(2007) N.T. Annan et al.   FOOD RESEARCH INTERNATIONAL