Soymilk residue (okara) as a natural immobilization carrier forLactobacillus plantarumcells enhances soymilk fermentation, glucosidic isoflavone bioconversion, and cell survival under simulated gastric and intestinal conditions

In vitro fermentability and prebiotic potential of soyabean Okara by human faecal microbiota

(2016) E. Pérez-López et al.   BRITISH JOURNAL OF NUTRITION

Survival of probiotic lactic acid bacteria immobilized in different forms of bacterial cellulose in simulated gastric juices and bile salt solution

(2016) Karol Fijałkowski et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enhanced shelf-life of tofu by using bacteriocinogenic Weissella hellenica D1501 as bioprotective cultures

(2014) Cen Chen et al.   FOOD CONTROL

Microencapsulation of Lactobacillus acidophilus CGMCC1.2686 via emulsification/internal gelation of alginate using Ca-EDTA and CaCO3 as calcium sources

(2014) Sha Cai et al.   FOOD HYDROCOLLOIDS

Use of Pistacia terebinthus resin as immobilization support for Lactobacillus casei cells and application in selected dairy products

(2014) Vasiliki Schoina et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

Microencapsulation of Lactobacillus acidophilus in zein–alginate core–shell microcapsules via electrospraying

(2014) Nalin Laelorspoen et al.   Journal of Functional Foods

Sequential extraction of polysaccharides from enzymatically hydrolyzed okara byproduct: Physicochemical properties and in vitro fermentability

(2013) M. José Villanueva-Suárez et al.   FOOD CHEMISTRY

Acid induced gelation of soymilk, comparison between gels prepared with lactic acid bacteria and glucono-δ-lactone

(2013) A. Grygorczyk et al.   FOOD CHEMISTRY

Multifunctional Properties of Soy Milk Fermented by Enterococcus faecium Strains Isolated from Raw Soy Milk

(2012) Cristina Martinez-Villaluenga et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pyrolysis characteristics of bean dregs and in situ visualization of pyrolysis transformation

(2012) Guangyong Zhu et al.   WASTE MANAGEMENT

Evaluating the potential of wine-making residues and corn cobs as support materials for cell immobilization for ethanol production

(2011) Zlatina Genisheva et al.   INDUSTRIAL CROPS AND PRODUCTS

Effect of high-fat diets supplemented with okara soybean by-product on lipid profiles of plasma, liver and faeces in Syrian hamsters

(2010) M.J. Villanueva et al.   FOOD CHEMISTRY

Enhanced Growth of Lactobacilli in Soymilk upon Immobilization on Agrowastes

(2010) Sue-Siang Teh et al.   JOURNAL OF FOOD SCIENCE

Effect of Probiotic-Fermented Milk Administration onGastrointestinal Survival of Lactobacillus casei ATCC 393 and Modulation of Intestinal Microbial Flora

(2010) Marianthi Sidira et al.   JOURNAL OF MOLECULAR MICROBIOLOGY AND BIOTECHNOLOGY

Immobilization of Saccharomyces cerevisiae to modified bagasse for ethanol production

(2010) Jianliang Yu et al.   RENEWABLE ENERGY

Mechanisms of probiosis and prebiosis: considerations for enhanced functional foods

(2009) Delphine MA Saulnier et al.   CURRENT OPINION IN BIOTECHNOLOGY

Thermally-dried immobilized kefir on casein as starter culture in dried whey cheese production

(2009) D. Dimitrellou et al.   FOOD MICROBIOLOGY

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

Beneficial Preventive Effects of Gastric Mucosal Lesion for Soy−Skim Milk Fermented by Lactic Acid Bacteria

(2009) Chin-Feng Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Functionality of freeze-dried L. casei cells immobilized on wheat grains

(2009) Loulouda A. Bosnea et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Indigestible fraction of okara from soybean: composition, physicochemical properties and in vitro fermentability by pure cultures of Lactobacillus acidophilus and Bifidobacterium bifidum

(2008) Irene Espinosa-Martos et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Health-Promoting Effects of a Dietary Fiber Concentrate from the Soybean Byproduct Okara in Rats

(2008) Antonio Jiménez-Escrig et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Soybean seeds and its by-product okara as sources of dietary fibre. Measurement by AOAC and Englyst methods

(2007) Araceli Redondo-Cuenca et al.   FOOD CHEMISTRY

Incorporation of citrus fibers in fermented milk containing probiotic bacteria

(2007) Esther Sendra et al.   FOOD MICROBIOLOGY