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

Growth adaptation of probiotics in biopolymer-based coacervate structures to enhance cell viability

(2017) L.A. Bosnea et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Preserving viability of Lactobacillus rhamnosus GG in vitro and in vivo by a new encapsulation system

(2016) Ran Li et al.   JOURNAL OF CONTROLLED RELEASE

Effect of acidification on the protection of alginate-encapsulated probiotic based on emulsification/internal gelation

(2016) Fangning Qu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Probiotication of foods: A focus on microencapsulation tool

(2016) Annachiara De Prisco et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of conformational ordering on protein/polyelectrolyte electrostatic complexation: ionic binding and chain stiffening

(2016) Yiping Cao et al.   Scientific Reports

Survival of Microencapsulated Probiotic Bacteria after Processing and during Storage: A Review

(2015) Dianawati Dianawati et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Selective coacervation between lactoferrin and the two isoforms of β-lactoglobulin

(2015) Guilherme M. Tavares et al.   FOOD HYDROCOLLOIDS

Co-encapsulation and characterisation of omega-3 fatty acids and probiotic bacteria in whey protein isolate–gum Arabic complex coacervates

(2015) Divya Eratte et al.   Journal of Functional Foods

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

Probiotic functional foods: Survival of probiotics during processing and storage

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

Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying

(2013) Christos Soukoulis et al.   Food and Bioprocess Technology

Lactobacillus plantarum protection by entrapment in whey protein isolate: κ-carrageenan complex coacervates

(2013) L. Hernández-Rodríguez et al.   FOOD HYDROCOLLOIDS

Complexation of Bovine Serum Albumin and Sugar Beet Pectin: Structural Transitions and Phase Diagram

(2012) Xiangyang Li et al.   LANGMUIR

Complexation and coacervation of polyelectrolytes with oppositely charged colloids

(2011) Ebru Kizilay et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Towards a maximal cell survival in convective thermal drying processes

(2011) Nan Fu et al.   FOOD RESEARCH INTERNATIONAL

Encapsulation of probiotic living cells: From laboratory scale to industrial applications

(2011) J. Burgain et al.   JOURNAL OF FOOD ENGINEERING

Enhanced survival of spray-dried microencapsulated Lactobacillus rhamnosus GG in the presence of glucose

(2011) DanYang Ying et al.   JOURNAL OF FOOD ENGINEERING

Protein/polysaccharide complexes and coacervates in food systems

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

Effects of storage temperature and water activity on the survival of bifidobacteria in powder form

(2009) FUMIAKI ABE et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Protection mechanisms of sugars during different stages of preparation process of dried lactic acid starter cultures

(2008) C. Santivarangkna et al.   FOOD MICROBIOLOGY

Gelatin alternatives for the food industry: recent developments, challenges and prospects

(2008) A.A. Karim et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY