Microencapsulated cells of Lactobacillus paracasei subsp. paracasei in biopolymer complex coacervates and their function in a yogurt matrix

Microencapsulation of bioactives for food applications

(2015) Maria Inês Dias et al.   Food & Function

Probiotics and prebiotics: prospects for public health and nutritional recommendations

(2014) Mary Ellen Sanders et al.   Annals of the New York Academy of Sciences

Complex Coacervation as a Novel Microencapsulation Technique to Improve Viability of Probiotics Under Different Stresses

(2014) Loulouda A. Bosnea et al.   Food and Bioprocess Technology

Effect of microencapsulation of Lactobacillus acidophilus LA-5 on physicochemical, sensory and microbiological characteristics of stirred probiotic yoghurt

(2014) Maria Cecília E. Ribeiro et al.   FOOD RESEARCH INTERNATIONAL

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

Probiotic functional foods: Survival of probiotics during processing and storage

(2014) M.K. Tripathi et al.   Journal of Functional Foods

Innovation trends in the food industry: The case of functional foods

(2013) Barbara Bigliardi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microencapsulation of Probiotic Cells for Food Applications

(2012) Thomas Heidebach et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Stability of free and encapsulated Lactobacillus acidophilus ATCC 4356 in yogurt and in an artificial human gastric digestion system

(2012) F. Ortakci et al.   JOURNAL OF DAIRY SCIENCE

Fermented milk supplemented with probiotics and prebiotics can effectively alter the intestinal microbiota and immunity of host animals

(2012) S. Wang et al.   JOURNAL OF DAIRY SCIENCE

Selection of Dominant NSLAB from a Mature Traditional Cheese According to their Technological Properties and in vitro Intestinal Challenges

(2012) Zacharias Papanikolaou et al.   JOURNAL OF FOOD SCIENCE

Influence of l-cysteine, oxygen and relative humidity upon survival throughout storage of probiotic bacteria in whey protein-based microcapsules

(2011) D. Rodrigues et al.   INTERNATIONAL DAIRY JOURNAL

Protein/polysaccharide complexes and coacervates in food systems

(2010) Christophe Schmitt et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product Development

(2010) Adriano G. Cruz et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of microencapsulation on survival of Lactobacillus plantarum in simulated gastrointestinal conditions, refrigeration, and yogurt

(2010) Graziela Brusch Brinques et al.   JOURNAL OF FOOD ENGINEERING

Modifications in stability and structure of whey protein-coated o/w emulsions by interacting chitosan and gum arabic mixed dispersions

(2009) Thomas Moschakis et al.   FOOD HYDROCOLLOIDS

Mechanisms of probiotic actions – A review

(2009) Tobias A. Oelschlaeger   INTERNATIONAL JOURNAL OF MEDICAL MICROBIOLOGY

Microencapsulation of Lactobacillus plantarum spp in an alginate matrix coated with whey proteins☆

(2008) G GBASSI et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY