Co-extrusion Encapsulation of Probiotic Lactobacillus acidophilus Alone or Together with Apple Skin Polyphenols: An Aqueous and Value-Added Delivery System Using Alginate

Drinking yoghurts with berry polyphenols added before and after fermentation

(2013) Dongxiao Sun-Waterhouse et al.   FOOD CONTROL

Storage Stability of Phenolic-Fortified Avocado Oil Encapsulated Using Different Polymer Formulations and Co-extrusion Technology

(2011) Dongxiao Sun-Waterhouse et al.   Food and Bioprocess Technology

Effects of Adding Apple Polyphenols Before and After Fermentation on the Properties of Drinking Yoghurt

(2011) Dongxiao Sun-Waterhouse et al.   Food and Bioprocess Technology

Juices, Fibres and Skin Waste Extracts from White, Pink or Red-Fleshed Apple Genotypes as Potential Food Ingredients

(2011) Dongxiao Sun-Waterhouse et al.   Food and Bioprocess Technology

Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh

(2011) D. Sun-Waterhouse et al.   FOOD RESEARCH INTERNATIONAL

The development of fruit-based functional foods targeting the health and wellness market: a review

(2011) Dongxiao Sun-Waterhouse   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Stability of encapsulated olive oil in the presence of caffeic acid

(2010) D. Sun-Waterhouse et al.   FOOD CHEMISTRY

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

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

Bacteria Coated by Polyphenols Acquire Potent Oxidant-Scavenging Capacities

(2009) Erez Koren et al.   EXPERIMENTAL BIOLOGY AND MEDICINE

Comparative analysis of fruit-based functional snack bars

(2009) D. Sun-Waterhouse et al.   FOOD CHEMISTRY

Catechin-loaded calcium pectinate microparticles reinforced with liposome and hydroxypropylmethylcellulose: Optimization and in vivo antioxidant activity

(2009) Ji-Soo Lee et al.   FOOD HYDROCOLLOIDS

Invitroeffects of food extracts on selected probiotic and pathogenic bacteria

(2009) Juliet Sutherland et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

An Improved Method of Microencapsulation of Probiotic Bacteria for Their Stability in Acidic and Bile Conditions during Storage

(2009) W.K. Ding et al.   JOURNAL OF FOOD SCIENCE

Stability of antioxidants in an apple polyphenol–milk model system

(2008) T.F. Wegrzyn et al.   FOOD CHEMISTRY

Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream

(2008) A. Homayouni et al.   FOOD CHEMISTRY

Transglutaminase-induced caseinate gelation for the microencapsulation of probiotic cells

(2008) Thomas Heidebach et al.   INTERNATIONAL DAIRY JOURNAL

The potential influence of fruit polyphenols on colonic microflora and human gut health

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

Fruit-based functional foods I: production of food-grade apple fibre ingredients

(2008) Dongxiao Sun-Waterhouse et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Encapsulation in alginate-coated gelatin microspheres improves survival of the probiotic Bifidobacterium adolescentis 15703T during exposure to simulated gastro-intestinal conditions

(2007) N.T. Annan et al.   FOOD RESEARCH INTERNATIONAL