Improved viability of probiotics encapsulated in soybean protein isolate matrix microcapsules by coacervation and cross-linking modification

Camel milk-derived probiotic strains encapsulated in camel casein and gelatin complex microcapsules: Stability against thermal challenge and simulated gastrointestinal digestion conditions

(2022) Aarthi Devarajan et al.   JOURNAL OF DAIRY SCIENCE

Spray drying co-encapsulation of lactic acid bacteria and lipids: A review

(2022) Jingya Jiang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Novel approaches for co-encapsulation of probiotic bacteria with bioactive compounds, their health benefits and functional food product development: A review

(2021) Sourav Misra et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Co-encapsulation of Lactobacillus paracasei with lactitol in caseinate gelation cross-linked by Zea mays transglutaminase

(2021) Hongbo Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Progress in microencapsulation of probiotics: A review

(2020) Mingfei Yao et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

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

Effects of pre-heating soybean protein isolate and transglutaminase treatments on the properties of egg-soybean protein isolate composite gels

(2020) Mengqi Zhang et al.   FOOD CHEMISTRY

Novel encapsulation approach for Bifidobacterium subsp. lactis (BB-12) viability enhancement through its incorporation into a double emulsion prior to the extrusion process

(2020) Georgia Frakolaki et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Extraction of pectin from agroindustrial residue with an ecofriendly solvent: use of FTIR and chemometrics to differentiate pectins according to degree of methyl esterification

(2020) Emylle Emediato Santos et al.   FOOD HYDROCOLLOIDS

Structural and physicochemical properties of pectin-rich dietary fiber prepared from citrus peel

(2020) Jia-yi Huang et al.   FOOD HYDROCOLLOIDS

Novel double cross-linked gels of soybean protein isolates and soluble dietary fiber from soybean coats with their functionalities

(2020) Huicheng Fang et al.   FOOD HYDROCOLLOIDS

Improved viability of spray-dried Lactobacillus bulgaricus sp1.1 embedded in acidic-basic proteins treated with transglutaminase

(2019) Pimin Gong et al.   FOOD CHEMISTRY

Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions

(2019) Xiaobin Ma et al.   FOOD CHEMISTRY

Importance of intact secondary protein structures of cell envelopes and glass transition temperature of the stabilization matrix on the storage stability of probiotics

(2019) Arup Nag et al.   FOOD RESEARCH INTERNATIONAL

The effect of enzymatic crosslinking on the viability of probiotic bacteria (Lactobacillus acidophilus) encapsulated by complex coacervation

(2019) Thaiane Marques da Silva et al.   FOOD RESEARCH INTERNATIONAL

Identification of probiotic effector molecules: present state and future perspectives

(2018) Sarah Lebeer et al.   CURRENT OPINION IN BIOTECHNOLOGY

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

Improved survival of Lactobacillus zeae LB1 in a spray dried alginate-protein matrix

(2018) Huan Liu et al.   FOOD HYDROCOLLOIDS

Ambient storage of microencapsulated Lactobacillus plantarum ST-III by complex coacervation of type-A gelatin and gum arabic

(2018) Meng Zhao et al.   Food & Function

Formation of soy protein isolate-carrageenan complex coacervates for improved viability of Bifidobacterium longum during pasteurization and in vitro digestion

(2018) Like Mao et al.   FOOD CHEMISTRY

The cell wall compound of Saccharomyces cerevisiae as a novel wall material for encapsulation of probiotics

(2017) Samira Mokhtari et al.   FOOD RESEARCH INTERNATIONAL

Lactobacillus casei loaded Soy Protein-Alginate Microparticles prepared by Spray-Drying

(2017) Jasmina Hadzieva et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Fecal Transplant in Inflammatory Bowel Disease

(2017) Alexander S. Browne et al.   GASTROENTEROLOGY CLINICS OF NORTH AMERICA

Effect of Type of Protein-Based Microcapsules and Storage at Various Ambient Temperatures on the Survival and Heat Tolerance of Spray Dried Lactobacillus acidophilus

(2017) Dianawati Dianawati et al.   JOURNAL OF FOOD SCIENCE

Whey and soy protein-based hydrogels and nano-hydrogels as bioactive delivery systems

(2017) Arash Abaee et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microencapsulation of Lactobacillus bulgaricus and survival assays under simulated gastrointestinal conditions

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

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

Effects of UV-C on antioxidant capacity, antioxidant enzyme activity and colour of fresh-cut red cabbage during storage

(2016) Jie Zhang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Interactions between the microbiota and pathogenic bacteria in the gut

(2016) Andreas J. Bäumler et al.   NATURE

The Human Intestinal Microbiome in Health and Disease

(2016) Susan V. Lynch et al.   NEW ENGLAND JOURNAL OF MEDICINE

Probiotics, prebiotics, and microencapsulation: A review

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

Action of microbial transglutaminase (MTGase) in the modification of food proteins: A review

(2015) Ana Luisa Camolezi Gaspar et al.   FOOD CHEMISTRY

Effect of ultrasound pre-treatment on formation of transglutaminase-catalysed soy protein hydrogel as a riboflavin vehicle for functional foods

(2015) Hao Hu et al.   Journal of Functional Foods

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

Microencapsulated probiotics using emulsification technique coupled with internal or external gelation process

(2013) Huiyi Song et al.   CARBOHYDRATE POLYMERS

Molecular and structural characteristics of cod gelatin films modified with EDC and TGase

(2011) Hanna Staroszczyk et al.   FOOD CHEMISTRY

Exploring the interactions between blackcurrant polyphenols, pectin and wheat biopolymers in model breads; a FTIR and HPLC investigation

(2011) A.S. Sivam et al.   FOOD CHEMISTRY

Development of a Probiotic Delivery System from Agrowastes, Soy Protein Isolate, and Microbial Transglutaminase

(2011) Sok-Eng Yew et al.   JOURNAL OF FOOD SCIENCE

Survival, Acid and Bile Tolerance, and Surface Hydrophobicity of Microencapsulated B. animalis ssp. lactis Bb12 during Storage at Room Temperature

(2011) Dianawati Dianawati et al.   JOURNAL OF FOOD SCIENCE

Carbodiimide cross-linked amniotic membranes for cultivation of limbal epithelial cells

(2010) David Hui-Kang Ma et al.   BIOMATERIALS

UV-C doses to reduce pathogen and spoilage bacterial growth in vitro and in baby spinach

(2010) Víctor H. Escalona et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Characterization of Amino Cross-Linked Soy Protein Hydrogels

(2008) R. Caillard et al.   JOURNAL OF FOOD SCIENCE