Complex Coacervation as a Novel Microencapsulation Technique to Improve Viability of Probiotics Under Different Stresses

Viability of Lactobacillus acidophilus La5 in pectin–whey protein microparticles during exposure to simulated gastrointestinal conditions

(2013) Clarice Gebara et al.   FOOD RESEARCH INTERNATIONAL

Microencapsulation of Probiotic Cells for Food Applications

(2012) Thomas Heidebach et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Production and characterization of microparticles containing pectin and whey proteins

(2012) Flavia N. Souza et al.   FOOD RESEARCH INTERNATIONAL

Microencapsulation of probiotics for gastrointestinal delivery

(2012) Michael T. Cook et al.   JOURNAL OF CONTROLLED RELEASE

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

Selection of Dominant NSLAB from a Mature Traditional Cheese According to their Technological Properties and in vitro Intestinal Challenges

(2012) Zacharias Papanikolaou et al.   JOURNAL OF FOOD SCIENCE

Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamnosus CRL 1505 to low pH

(2012) C.L. Gerez et al.   LETTERS IN APPLIED MICROBIOLOGY

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

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

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

Shelf life of alginate beads containing lactobacilli and bifidobacteria: characterisation of microspheres containing Lactobacillus delbrueckii subsp. bulgaricus

(2011) Maria Rosaria Corbo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Preparation of alginate/chitosan/carboxymethyl chitosan complex microcapsules and application in Lactobacillus casei ATCC 393

(2010) Xiao Yan Li et al.   CARBOHYDRATE POLYMERS

Cold-set whey protein gels induced by calcium or sodium salt addition

(2010) Kátia Regina Kuhn et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Efficacy of whey protein gel networks as potential viability-enhancing scaffolds for cell immobilization of Lactobacillus rhamnosus GG

(2010) S.B. Doherty et al.   JOURNAL OF MICROBIOLOGICAL METHODS

Food Formats for Effective Delivery of Probiotics

(2010) Mary Ellen Sanders et al.   Annual Review of Food Science and Technology

Modifications in stability and structure of whey protein-coated o/w emulsions by interacting chitosan and gum arabic mixed dispersions

(2009) Thomas Moschakis et al.   FOOD HYDROCOLLOIDS

Microencapsulation of Lactobacillus paracasei by spray freeze drying

(2009) David Semyonov et al.   FOOD RESEARCH INTERNATIONAL

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

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

Microencapsulation of Lactobacillus plantarum spp in an alginate matrix coated with whey proteins☆

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

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