Flaxseed protein isolate-alginate microbeads as encapsulating agents for enhanced survival of Enterococcus faecalis HZNU S1 during storage and in vitro gastrointestinal conditions

Flaxseed protein: extraction, functionalities and applications

(2022) Xin-Pei YE et al.   Food Science and Technology

Improvement in the probiotic efficacy of Bacillus subtilis E20-stimulates growth and health status of white shrimp, Litopenaeus vannamei via encapsulation in alginate and coated with chitosan

(2022) Rusyda Nur Adilah et al.   FISH & SHELLFISH IMMUNOLOGY

Enhanced viability of microencapsulated lyophilized probiotics under in vitro simulated gastrointestinal conditions

(2022) Farhan Saeed et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Double layered encapsulation to immobilize Bifidobacterium bifidum ATCC 35914 in polysaccharide‐protein matrices and their viability in set type yoghurt

(2022) Rabia Iqbal et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Co-encapsulation efficiency of silk sericin-alginate-prebiotics and the effectiveness of silk sericin coating layer on the survival of probiotic Lactobacillus casei

(2022) Patchanok Apiwattanasiri et al.   Food Bioscience

Effects of various polysaccharides (alginate, carrageenan, gums, chitosan) and their combination with prebiotic saccharides (resistant starch, lactosucrose, lactulose) on the encapsulation of probiotic bacteria Lactobacillus casei 01 strain

(2021) Linh Phuong Ta et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Encapsulation of probiotics and nutraceuticals: Applications in functional food industry

(2021) Priscilla Magro Reque et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microencapsulation of Lactobacillus rhamnosus using sesame protein isolate: Effect of encapsulation method and transglutaminase

(2021) Saeedeh Azizi et al.   Food Bioscience

Evaluation of Enterococcus strains newly isolated from Egyptian sources for bacteriocin production and probiotic potential

(2021) Ghoson M. Daba et al.   Biocatalysis and Agricultural Biotechnology

Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in ice cream

(2020) Muhammad Afzaal et al.   Food Science & Nutrition

Effectiveness of probiotics, prebiotics, and prebiotic‐like components in common functional foods

(2020) Mengfei Peng 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

Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols’ Case Study

(2020) Roberta Tolve et al.   Foods

Effect of fermented sausages with probiotic Enterococcus faecium CRL 183 on gut microbiota using dynamic colonic model

(2020) Mariana Nougalli Roselino et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Survival and Behavior of Encapsulated Probiotics (Lactobacillus plantarum) in Calcium-Alginate-Soy Protein Isolate-Based Hydrogel Beads in Different Processing Conditions (pH and Temperature) and in Pasteurized Mango Juice

(2019) Ong-Ard Praepanitchai et al.   Biomed Research International

Functional exploration of free and encapsulated probiotic bacteria in yogurt and simulated gastrointestinal conditions

(2019) Muhammad Afzaal et al.   Food Science & Nutrition

Effect of microencapsulation in whey protein and water-soluble chitosan derivative on the viability of the probiotic Kluyveromyces marxianus VM004 during storage and in simulated gastrointestinal conditions

(2019) N.L. Vanden Braber et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improvement of the viability of encapsulated probiotics using whey proteins

(2019) Mariana de Araújo Etchepare et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production

(2019) Dimitra Dimitrellou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Co-microencapsulation of Lactobacillus plantarum and DHA fatty acid in alginate-pectin-gelatin biocomposites

(2018) Asma Sadat Vaziri et al.   CARBOHYDRATE POLYMERS

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

Effect of long-term storage on viability and acceptability of lyophilized and spray-dried synbiotic microcapsules in dry functional food formulations

(2018) Sahoo Moumita 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

Development of Whey Protein Concentrate-Pectin-Alginate Based Delivery System to Improve Survival of B. longum BL-05 in Simulated Gastrointestinal Conditions

(2018) Iqra Yasmin et al.   Probiotics and Antimicrobial Proteins

Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling

(2018) H.L.A. Silva et al.   JOURNAL OF DAIRY SCIENCE

Synergistic interactions of locust bean gum with whey proteins: Effect on physicochemical and microstructural properties of whey protein-based films

(2016) K.S. Silva et al.   FOOD HYDROCOLLOIDS

Evaluation of antimicrobial resistance and virulence of enterococci from equipment surfaces, raw materials, and traditional cheeses

(2016) Raimondo Gaglio et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antimicrobial Impact forLactococcus lactissubsp.lactisA15 andEnterococcus faeciumA15 Isolated from Some Traditional Egyptian Dairy Products on Some Pathogenic Bacteria

(2016) Shady El-Ghaish et al.   JOURNAL OF FOOD BIOCHEMISTRY

Effect of skim milk coated inulin-alginate encapsulation beads on viability and gene expression of Lactobacillus plantarum during freeze-drying

(2016) Lijun Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk

(2016) Dimitra Dimitrellou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of psyllium and gum Arabic biopolymers on the survival rate and storage stability in yogurt of Enterococcus durans IW3 encapsulated in alginate

(2016) Yousef Nami et al.   Food Science & Nutrition

Antimicrobial activity and safety evaluation of Enterococcus faecium KQ 2.6 isolated from peacock feces

(2015) Wei Zheng et al.   BMC BIOTECHNOLOGY

Soy Protein Isolate-Alginate Microspheres for Encapsulation ofEnterococcus faecalis HZNU P2

(2015) Yu Zhang et al.   BRAZILIAN ARCHIVES OF BIOLOGY 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

Microencapsulation of probiotic bacteriaLactobacillus plantarum15HN using alginate-psyllium-fenugreek polymeric blends

(2015) B. Haghshenas et al.   JOURNAL OF APPLIED MICROBIOLOGY

Soy milk-based microspheres as potential carriers for the protection of Enterococcus faecalis HZNU P2

(2015) Lu-E. Shi et al.   Journal of Functional Foods

Activity of encapsulated Lactobacillus bulgaricus in alginate-whey protein microspheres

(2014) Meng-Yan Chen et al.   BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

Co-encapsulation of probiotics with prebiotics on alginate matrix and its effect on viability in simulated gastric environment

(2014) S. Sathyabama et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Alginate-based and protein-based materials for probiotics encapsulation: a review

(2013) Qiu-Yue Dong et al.   INTERNATIONAL JOURNAL OF 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

Encapsulation of Lactobacillus bulgaricus in carrageenan-locust bean gum coated milk microspheres with double layer structure

(2013) Lu-E. Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chitosan coated alginate beads for the survival of microencapsulated Lactobacillus plantarum in pomegranate juice

(2012) Sawaminee Nualkaekul et al.   CARBOHYDRATE POLYMERS

Evaluation of antimicrobial activity, probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese

(2012) Aynur Ahmadova et al.   FOOD CONTROL

Vegetable proteins in microencapsulation: A review of recent interventions and their effectiveness

(2012) Alla Nesterenko et al.   INDUSTRIAL CROPS AND PRODUCTS

Encapsulation in alginate–skim milk microspheres improves viability ofLactobacillus bulgaricusin stimulated gastrointestinal conditions

(2012) Ling-Xia Pan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices: Probiotic survival in fruit juice

(2012) DanYang Ying et al.   Journal of Functional Foods

Pea protein-based capsules for probiotic and prebiotic delivery

(2011) Karla J. Klemmer et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Production of enterocin A byEnterococcus faeciumMMRA isolated from ‘Rayeb’, a traditional Tunisian dairy beverage

(2009) A. Rehaiem et al.   JOURNAL OF APPLIED MICROBIOLOGY