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

Production of RS4 from rice starch and its utilization as an encapsulating agent for targeted delivery of probiotics

(2018) Bilal Ahmad Ashwar et al.   FOOD CHEMISTRY

Effective Lactobacillus plantarum and Bifidobacterium infantis encapsulation with chia seed (Salvia hispanica L.) and flaxseed (Linum usitatissimum L.) mucilage and soluble protein by spray drying

(2017) Mariela Bustamante et al.   FOOD CHEMISTRY

Microencapsulation of Lactobacillus salivarious Li01 for enhanced storage viability and targeted delivery to gut microbiota

(2017) Mingfei Yao et al.   FOOD HYDROCOLLOIDS

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

(2017) Samira Mokhtari et al.   FOOD RESEARCH INTERNATIONAL

Application of whey protein-pectin nano-complex carriers for loading of lactoferrin

(2017) Masoomeh Raei et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Descriptive analysis of bacterial profile, physicochemical and sensory characteristics of grape juice containingSaccharomyces cerevisiaecell wall-coated probiotic microcapsules during storage

(2017) Samira Mokhtari et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of double alginate microencapsulation on in vitro digestibility and thermal tolerance of Lactobacillus plantarum NCDC201 and L. casei NCDC297

(2017) Sajad A. Rather et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Single and double layered microencapsulation of probiotics by spray drying and spray chilling

(2017) Sultan Arslan-Tontul et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microencapsulation of Lactobacillus plantarum ATCC 8014 through spray drying and using dairy whey as wall materials

(2017) Camila Eckert et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cellulose Derivatives Enhanced Stability of Alginate-Based Beads Loaded with Lactobacillus plantarum LAB12 against Low pH, High Temperature and Prolonged Storage

(2017) Ismail M. Fareez et al.   Probiotics and Antimicrobial Proteins

Study and Understanding Behavior of Alginate-Inulin Synbiotics Beads for Protection and Delivery of Antimicrobial-Producing Probiotics in Colonic Simulated Conditions

(2017) Abdelbasset Atia et al.   Probiotics and Antimicrobial Proteins

Encapsulation of Lactobacillus casei ATCC 393 cells and evaluation of their survival after freeze-drying, storage and under gastrointestinal conditions

(2016) Meng Xu et al.   JOURNAL OF FOOD ENGINEERING

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

Development and characterization of alginate microcapsules containing Bifidobacterium BB-12 produced by emulsification/internal gelation followed by freeze drying

(2016) Augusto Tasch Holkem et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of a combined low-methoxyl-pectin and rice-bran-extract delivery system to improve the viability of Lactobacillus plantarum under acid and bile conditions

(2016) Arranee Chotiko et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of microencapsulation with Maillard reaction products of whey proteins and isomaltooligosaccharide on the survival of Lactobacillus rhamnosus

(2016) Lu Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Potential use of whey concentrate and prebiotics as carrier agents to protect Bifidobacterium-BB-12 microencapsulated by spray drying

(2015) Stephanie S. Pinto et al.   FOOD RESEARCH INTERNATIONAL

Protection of Lactobacillus acidophilus NRRL-B 4495 under in vitro gastrointestinal conditions with whey protein/pullulan microcapsules

(2015) Burcu Çabuk et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Effect of different types of encapsulation on the survival of Lactobacillus plantarum during storage with inulin and in vitro digestion

(2015) Estefanía Valero-Cases et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pectin–metronidazole prodrug bearing microspheres for colon targeting

(2015) Ankur Vaidya et al.   Journal of Saudi Chemical Society

Probiotic functional foods: Survival of probiotics during processing and storage

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

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

(2013) Huiyi Song et al.   CARBOHYDRATE POLYMERS

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

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

(2012) Sawaminee Nualkaekul et al.   CARBOHYDRATE POLYMERS

Sensory perception and lubrication properties of milk: Influence of fat content

(2012) A. Chojnicka-Paszun et al.   INTERNATIONAL DAIRY JOURNAL

Influence of heat and pH on structure and conformation of whey proteins

(2012) Muditha Dissanayake et al.   INTERNATIONAL DAIRY JOURNAL

Bifidobacterium Bb-12 microencapsulated by spray drying with whey: Survival under simulated gastrointestinal conditions, tolerance to NaCl, and viability during storage

(2012) Fabiane Picinin De Castro-Cislaghi et al.   JOURNAL OF FOOD ENGINEERING

Microencapsulation of microbial cells

(2012) Sweta Rathore et al.   JOURNAL OF FOOD ENGINEERING

Effect of whey protein – alginate wall systems on survival of microencapsulated Lactobacillus plantarum in simulated gastrointestinal conditions

(2012) R. Rajam et al.   Journal of Functional Foods

Development and characterisation of whey protein micro-beads as potential matrices for probiotic protection

(2011) S.B. Doherty et al.   FOOD HYDROCOLLOIDS

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

Microencapsulation of Bifidobacterium bifidum F-35 in reinforced alginate microspheres prepared by emulsification/internal gelation

(2011) Qiang Zou et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Pea protein-based capsules for probiotic and prebiotic delivery

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

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

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

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

Pectin-Derived Porous Materials

(2009) Robin J. White et al.   CHEMISTRY-A EUROPEAN JOURNAL

Textural properties of alginate–pectin beads and survivability of entrapped Lb. casei in simulated gastrointestinal conditions and in yoghurt

(2009) O. Sandoval-Castilla et al.   FOOD RESEARCH INTERNATIONAL

Fermentative ability of alginate-prebiotic encapsulated Lactobacillus acidophilus and survival under simulated gastrointestinal conditions

(2009) Filomena Nazzaro et al.   Journal of Functional Foods

Chemometric, physicomechanical and rheological analysis of the sol–gel dynamics and degree of crosslinking of glycosidic polymers

(2008) Y E Choonara et al.   Biomedical Materials

Deformation and fracture of emulsion-filled gels: Effect of oil content and deformation speed

(2008) Guido Sala et al.   FOOD HYDROCOLLOIDS

Comparison of full-fat and low-fat cheese analogues with or without pectin gel through microstructure, texture, rheology, thermal and sensory analysis

(2008) He Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY