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

Optimization of Spray-Drying Process Conditions for the Production of Maximally Viable MicroencapsulatedL. acidophilusNCIMB 701748

(2013) Solmaz Behboudi-Jobbehdar et al.   DRYING TECHNOLOGY

Viability ofLactobacillus plantarumTISTR 2075 in Different Protectants during Spray Drying and Storage

(2012) Wanticha Lapsiri et al.   DRYING TECHNOLOGY

An inulin-based dressing emulsion as a potential probiotic food carrier

(2012) Fani Mantzouridou et al.   FOOD RESEARCH INTERNATIONAL

Effects of the addition of microencapsulated Bifidobacterium BB-12 on the properties of frozen yogurt

(2012) Stephanie S. Pinto et al.   JOURNAL OF FOOD ENGINEERING

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

Drying kinetics and survival studies of dairy fermentation bacteria in convective air drying environment using single droplet drying

(2012) Amir Ghandi et al.   JOURNAL OF FOOD ENGINEERING

An overview of the last advances in probiotic and prebiotic field

(2012) N. Saad et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functionality of milk protein concentrate: Effect of spray drying temperature

(2011) Yuan Fang et al.   BIOCHEMICAL ENGINEERING JOURNAL

Storage Stability of Lactobacillus paracasei as Free Cells or Encapsulated in Alginate-Based Microcapsules in Low pH Fruit Juices

(2011) Dina Rodrigues et al.   Food and Bioprocess Technology

Critical water activity and amorphous state for optimal preservation of lyophilised lactic acid bacteria

(2011) Stéphanie Passot et al.   FOOD CHEMISTRY

Towards a maximal cell survival in convective thermal drying processes

(2011) Nan Fu et al.   FOOD RESEARCH INTERNATIONAL

Microencapsulation of bifidobacteria by spray drying in the presence of prebiotics

(2011) Carlise B. Fritzen-Freire et al.   FOOD RESEARCH INTERNATIONAL

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

Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices

(2011) Claude P. Champagne et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Role of Glassy State on Stabilities of Freeze-Dried Probiotics

(2011) Chalat Santivarangkna et al.   JOURNAL OF FOOD SCIENCE

Using ultrasonic vacuum spray dryer to produce highly viable dry probiotics

(2011) David Semyonov et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

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

Cocoa fibre and its application as a fat replacer in chocolate muffins

(2010) S. Martínez-Cervera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Survival of Lactobacillus reuteri DSM 17938 and Lactobacillus rhamnosus GG in the Human Gastrointestinal Tract with Daily Consumption of a Low-Fat Probiotic Spread

(2009) Y. E. M. Dommels et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Ice-cream as a probiotic food carrier

(2009) Adriano G. Cruz et al.   FOOD RESEARCH INTERNATIONAL

Comparative survival and evaluation of functional probiotic properties of spray-dried lactic acid bacteria

(2009) KANCHI BHASKER PRAVEEN KUMAR REDDY et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Oxidative stress responses and lipid peroxidation damage are induced during dehydration in the production of dry active wine yeasts

(2009) Elena Garre et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Surface modification of spray dried food and emulsion powders with surface-active proteins: A review

(2009) M. Jayasundera et al.   JOURNAL OF FOOD ENGINEERING

Life Under Stress: The Probiotic Stress Response and How it may be Manipulated

(2008) B. Corcoran et al.   CURRENT PHARMACEUTICAL DESIGN

Effect of Trehalose and Drying Process on the Survival of EncapsulatedLactobacillus caseiATCC 393

(2008) Xiao Yan Li et al.   DRYING TECHNOLOGY

Spray Drying of Skim Milk Mixed with Milk Permeate: Effect on Drying Behavior, Physicochemical Properties, and Storage Stability of Powder

(2008) Ashok K. Shrestha et al.   DRYING TECHNOLOGY

The protective effect of monosodium glutamate on survival of Lactobacillus rhamnosus GG and Lactobacillus rhamnosus E-97800 (E800) strains during spray-drying and storage in trehalose-containing powders

(2008) E.O. Sunny-Roberts et al.   INTERNATIONAL DAIRY JOURNAL

Transglutaminase-induced caseinate gelation for the microencapsulation of probiotic cells

(2008) Thomas Heidebach et al.   INTERNATIONAL DAIRY JOURNAL

Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying

(2008) Renata V. Tonon et al.   JOURNAL OF FOOD ENGINEERING

Water interplay in trehalose polymorphism

(2007) Attilio Cesàro et al.   FOOD CHEMISTRY