Development of probiotic yogurt by incorporation of milk protein concentrate (MPC) and ‎microencapsulated Lactobacillus paracasei ‎ in gellan-caseinate mixture

Fabrication of an eco-friendly antioxidant biocomposite: Zedo gum/sodium caseinate film by incorporating microalgae (Spirulina platensis )

(2017) Ehsan Moghaddas Kia et al.   JOURNAL OF APPLIED POLYMER SCIENCE

Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply data

(2017) F.R. Torres et al.   JOURNAL OF DAIRY SCIENCE

Strawberry-flavored yogurts and whey beverages: What is the sensory profile of the ideal product?

(2016) D.R. Janiaski et al.   JOURNAL OF DAIRY SCIENCE

Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang

(2016) Aline B. Dantas et al.   JOURNAL OF DAIRY SCIENCE

Microencapsulation ofLactobacillus rhamnosusGG by Transglutaminase Cross-Linked Soy Protein Isolate to Improve Survival in Simulated Gastrointestinal Conditions and Yoghurt

(2016) Chun Li et al.   JOURNAL OF FOOD SCIENCE

Probiotication of foods: A focus on microencapsulation tool

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

Preparation and properties of milk proteins-based encapsulated probiotics: a review

(2015) Mohamed H. Abd El-Salam et al.   Dairy Science & Technology

Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses

(2015) Aline L.D. Batista et al.   FOOD RESEARCH INTERNATIONAL

Optimisation of probiotic yoghurt production enriched with phytosterols

(2015) Parinaz Parsa et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings

(2015) María R. Moreira et al.   LWT-FOOD SCIENCE AND 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

Variability in the content ofLactobacillus caseiin different commercial lots of fermented milks

(2014) Yanina Del Bono et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Technology and potential applications of probiotic encapsulation in fermented milk products

(2014) Siavash Iravani et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic

(2014) Colin Hill et al.   Nature Reviews Gastroenterology & Hepatology

Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage

(2013) A.G. Cruz et al.   FOOD RESEARCH INTERNATIONAL

Probiotic yogurt offers higher immune-protection than probiotic whey beverage

(2013) Pablo Christiano B. Lollo et al.   FOOD RESEARCH INTERNATIONAL

Effect of dairy powders fortification on yogurt textural and sensorial properties: a review

(2013) Marie Celeste Karam et al.   JOURNAL OF DAIRY RESEARCH

Effects ofMentha longifoliaL. essential oil andLactobacillus caseion the organoleptic properties and on the growth ofStaphylococcus aureusandListeria monocytogenesduring manufacturing, ripening and storage of Iranian white-brined cheese

(2012) ALI EHSANI et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds

(2012) A.G. Cruz et al.   JOURNAL OF DAIRY SCIENCE

Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate

(2012) A.S. Akalın et al.   JOURNAL OF DAIRY SCIENCE

Viability of probiotic microorganisms in cheese during production and storage: a review

(2011) Reza Karimi et al.   Dairy Science & Technology

Optimisation of probiotic yoghurt production containing Zedo gum

(2011) ZAHRA GHASEMPOUR et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt — A review

(2011) Rabia Ashraf et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Probiotic Dairy Products as Functional Foods

(2010) Daniel Granato et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Microencapsulation of probiotic bacteria using pH-induced gelation of sodium caseinate and gellan gum

(2010) Arup Nag et al.   INTERNATIONAL DAIRY JOURNAL

Influence of casein-based microencapsulation on freeze-drying and storage of probiotic cells

(2010) Thomas Heidebach et al.   JOURNAL OF FOOD ENGINEERING

Microencapsulation of probiotic cells by means of rennet-gelation of milk proteins

(2009) Thomas Heidebach et al.   FOOD HYDROCOLLOIDS

Production and evaluation of a probiotic yogurt usingLactobacillus caseissp.casei

(2008) HASSAN KORBEKANDI et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

An excessively high Lactobacillus acidophilus inoculation level in yogurt lowers product quality during storage

(2007) D.W. Olson et al.   LWT-FOOD SCIENCE AND TECHNOLOGY