The Viability of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM Following Double Encapsulation in Alginate and Maltodextrin

Evaluation of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM encapsulated using a novel impinging aerosol method in fruit food products

(2012) Asma Sohail et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Protecting probiotic bacteria by microencapsulation: challenges for industrial applications

(2010) Susanna Rokka et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Survivability of probiotics encapsulated in alginate gel microbeads using a novel impinging aerosols method

(2010) Asma Sohail et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microencapsulated Lactobacillus rhamnosus GG Powders: Relationship of Powder Physical Properties to Probiotic Survival during Storage

(2010) Dan Yang Ying et al.   JOURNAL OF FOOD SCIENCE

Spray Drying of a Vaginal Probiotic Strain ofLactobacillus acidophilus

(2009) B. Riveros et al.   DRYING TECHNOLOGY

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

Microencapsulation of Lactobacillus paracasei by spray freeze drying

(2009) David Semyonov et al.   FOOD RESEARCH INTERNATIONAL

Microencapsulation of a probiotic bacteria with alginate–gelatin and its properties

(2008) Xiao Yan Li et al.   JOURNAL OF MICROENCAPSULATION