Evaluation of physiochemical, textural, microbiological and sensory characteristics in set yogurt reinforced by microencapsulatedBifidobacterium bifidumF-35

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

Microencapsulation of Bifidobacterium bifidum F-35 in Whey Protein-Based Microcapsules by Transglutaminase-Induced Gelation

(2012) Qiang Zou et al.   JOURNAL OF FOOD SCIENCE

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

(2010) Arup Nag et al.   INTERNATIONAL DAIRY JOURNAL

Influence of microencapsulation and transglutaminase on viability of probiotic strain Lactobacillus helveticus M92 and consistency of set yoghurt

(2010) ANDREJA LEBOŠ PAVUNC et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Characterization of functional, biochemical and textural properties of synbiotic low-fat yogurts during refrigerated storage

(2010) Lata Ramchandran et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Food microencapsulation of bioactive compounds: Rheological and thermal characterisation of non-conventional gelling system

(2009) M. Borgogna et al.   FOOD CHEMISTRY

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

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

(2008) A. Homayouni et al.   FOOD CHEMISTRY

Effect of Microencapsulation on Viability ofLactobacillus acidophilusLA-5 andBifidobacterium bifidumBB-12 During Kasar Cheese Ripening

(2008) BARBAROS ZER et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Introduction of automatic milking system in Finland effect on milk quality

(2006) H. SALOVUO et al.   AGRICULTURAL AND FOOD SCIENCE