Development and characterization of probiotic UF Feta cheese containing Lactobacillus paracasei microencapsulated by enzyme based gelation method

Probiotication of foods: A focus on microencapsulation tool

(2016) Annachiara De Prisco et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of Simple and Microencapsulated Lactobacillus acidophilus With or Without Inulin on the Broiler Meat Quality Infected by Avian Influenza Virus (H9N2)

(2016) Seyedeh Leila Poorbaghi et al.   Probiotics and Antimicrobial Proteins

Preparation and properties of milk proteins-based encapsulated probiotics: a review

(2015) Mohamed H. Abd El-Salam et al.   Dairy Science & Technology

Technology and potential applications of probiotic encapsulation in fermented milk products

(2014) Siavash Iravani et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Survival of microencapsulated Bifidobacterium longum in Cheddar cheese during production and storage

(2013) Khalie Mahamad Amine et al.   FOOD CONTROL

Role of salt in Iranian ultrafiltered Feta cheese: Some textural and physicochemical changes during ripening

(2013) Asgar Farahnaky et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Effect of calcium alginate and resistant starch microencapsulation on the survival rate of Lactobacillus acidophilus La5 and sensory properties in Iranian white brined cheese

(2011) H. Mirzaei et al.   FOOD CHEMISTRY

Selective enumeration of probiotic microorganisms in cheese

(2011) Reza Karimi et al.   FOOD MICROBIOLOGY

Optimisation of probiotic yoghurt production containing Zedo gum

(2011) ZAHRA GHASEMPOUR et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Kinetic analysis and effect of culture medium and coating materials during free and immobilized cell cultures of Bifidobacterium animalis subsp. lactis Bb 12

(2010) Hasan Jalili et al.   ELECTRONIC JOURNAL OF BIOTECHNOLOGY

Rheological, textural and microstructural features of probiotic whey cheeses

(2010) A. Raquel Madureira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microencapsulation of probiotic cells by means of rennet-gelation of milk proteins

(2009) Thomas Heidebach et al.   FOOD HYDROCOLLOIDS

Antioxidant activity of Cheddar cheeses at different stages of ripening

(2009) APARNA GUPTA et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

EFFECT OF FERMENTED WHEY PROTEIN CONCENTRATE ON TEXTURE OF IRANIAN WHITE CHEESE

(2009) HOSSEIN JOOYANDEH   JOURNAL OF TEXTURE STUDIES

Probiotic Cheddar cheese: Influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles

(2009) L. Ong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in the rheological properties of Iranian UF-Feta cheese during ripening

(2008) M. Karami et al.   FOOD CHEMISTRY

Improving the viability of Bifidobacterium bifidum BB-12 and Lactobacillus acidophilus LA-5 in white-brined cheese by microencapsulation

(2008) Barbaros Özer et al.   INTERNATIONAL DAIRY JOURNAL

Transglutaminase-induced caseinate gelation for the microencapsulation of probiotic cells

(2008) Thomas Heidebach et al.   INTERNATIONAL DAIRY JOURNAL

Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage

(2008) Cínthia H.B. Souza et al.   LWT-FOOD SCIENCE AND TECHNOLOGY