Effect of pectic oligosaccharide on probiotic survival and physicochemical properties of hydrogel beads for synbiotic encapsulation of Lactobacillus bulgaricus

L-Malic Acid Protects Lacticaseibacillus paracasei L9 from Glycodeoxycholic Acid Stress via the Malolactic Enzyme Pathway

(2022) Ran Huan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of the immobilization of pectinase on the molecular weight distribution of pectin oligosaccharides obtained from citrus pectin

(2022) Stefanny Muller et al.   Biocatalysis and Agricultural Biotechnology

Novel nano-encapsulated probiotic agents: Encapsulate materials, delivery, and encapsulation systems

(2022) Cong Xu et al.   JOURNAL OF CONTROLLED RELEASE

Co-Encapsulated Synbiotics and Immobilized Probiotics in Human Health and Gut Microbiota Modulation

(2021) Monika Kvakova et al.   Foods

Layer (whey protein isolate) -by-layer (xanthan gum) microencapsulation enhances survivability of L. bulgaricus and L. paracasei under simulated gastrointestinal juice and thermal conditions

(2020) Yanju Xiao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

A synbiotic marine oligosaccharide microcapsules for enhancing Bifidobacterium longum survivability and regulatory on intestinal probiotics

(2020) Liuyi Chan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Modulating porosity and mechanical properties of pectin hydrogels by starch addition

(2020) Flávia Souza Almeida et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

A prebiotic-based biopolymeric encapsulation system for improved survival of Lactobacillus rhamnosus

(2020) Muhammad Azam et al.   Food Bioscience

Hydrophobic edible composite packaging membrane based on low-methoxyl pectin/chitosan: Effects of lotus leaf cutin

(2020) Yanqi Ye et al.   Food Packaging and Shelf Life

Probiotic survival and in vitro digestion of L. salivarius spp. salivarius encapsulated by high homogenization pressures and incorporated into a fruit matrix.

(2019) Betoret Ester et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pectin oligosaccharides from hawthorn (Crataegus pinnatifida Bunge. Var. major): Molecular characterization and potential antiglycation activities

(2019) Rugang Zhu et al.   FOOD CHEMISTRY

Enzymatic Production and Characterization of Pectic Oligosaccharides Derived from Citrus and Apple Pectins: A GC-MS Study Using Random Forests and Association Rule Learning

(2019) Carlos Sabater et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Production of RS4 from rice starch and its utilization as an encapsulating agent for targeted delivery of probiotics

(2018) Bilal Ahmad Ashwar et al.   FOOD CHEMISTRY

Synbiotic encapsulation of probiotic Latobacillus plantarum by alginate -arabinoxylan composite microspheres

(2018) Yue Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Symbiotic microencapsulation to enhance Lactobacillus acidophilus survival

(2018) Karen Cristina Guedes Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pectin oligosaccharides from sugar beet pulp: molecular characterization and potential prebiotic activity

(2018) Barbara Prandi et al.   Food & Function

Agarose-based freeze-dried capsules prepared by the oil-induced biphasic hydrogel particle formation approach for the protection of sensitive probiotic bacteria

(2018) Ali Alehosseini et al.   FOOD HYDROCOLLOIDS

Encapsulation and delivery of food ingredients using starch based systems

(2017) Fan Zhu   FOOD CHEMISTRY

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

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

Single and double layered microencapsulation of probiotics by spray drying and spray chilling

(2017) Sultan Arslan-Tontul et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microencapsulation of Lactobacillus bulgaricus and survival assays under simulated gastrointestinal conditions

(2017) Hai-Yan Chen et al.   Journal of Functional Foods

Digestibility and prebiotic properties of potato rhamnogalacturonan I polysaccharide and its galactose-rich oligosaccharides/oligomers

(2016) Nastaran Khodaei et al.   CARBOHYDRATE POLYMERS

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

Development of a combined low-methoxyl-pectin and rice-bran-extract delivery system to improve the viability of Lactobacillus plantarum under acid and bile conditions

(2016) Arranee Chotiko et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pectic oligosaccharides hydrolyzed from orange peel by fungal multi-enzyme complexes and their prebiotic and antibacterial potentials

(2016) Pei-jun Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Three protective agents for pectin-rice bran capsules for encapsulating Lactobacillus plantarum

(2016) Arranee Chotiko et al.   Food Bioscience

Probiotics, prebiotics, and microencapsulation: A review

(2015) Loveleen Kaur Sarao et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Chitosan coated alginate–xanthan gum bead enhanced pH and thermotolerance of Lactobacillus plantarum LAB12

(2015) Ismail M. Fareez et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Viability during refrigerated storage in selected food products and during simulated gastrointestinal conditions of individual and combined lactobacilli encapsulated in alginate or alginate-chitosan

(2015) Adelfo García-Ceja et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microencapsulation of a synbiotic into PLGA/alginate multiparticulate gels

(2014) Michael T. Cook et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Selenium enriched green tea increase stability of Lactobacillus casei and Lactobacillus plantarum in chitosan coated alginate microcapsules during exposure to simulated gastrointestinal and refrigerated conditions

(2014) Dan Cristian Vodnar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Encapsulation of probiotic Lactobacillus bulgaricus in alginate–milk microspheres and evaluation of the survival in simulated gastrointestinal conditions

(2013) Lu-E. Shi et al.   JOURNAL OF FOOD ENGINEERING

The effect of alginate and chitosan concentrations on some properties of chitosan-coated alginate beads and survivability of encapsulatedLactobacillus rhamnosusin simulated gastrointestinal conditions and during heat processing

(2013) Sepideh Abbaszadeh et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of unmodified starch on viability of alginate-encapsulated Lactobacillus fermentum CECT5716

(2013) M.J. Martin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structural and mechanical characteristics of film using modified corn starch by the same two chemical processes used in different sequences

(2012) Liping Qiu et al.   CARBOHYDRATE POLYMERS

Recent Trends and Applications of Encapsulating Materials for Probiotic Stability

(2012) Qurat Ul Ain Riaz et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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