Survival and Behavior of Encapsulated Probiotics (Lactobacillus plantarum) in Calcium-Alginate-Soy Protein Isolate-Based Hydrogel Beads in Different Processing Conditions (pH and Temperature) and in Pasteurized Mango Juice

Microencapsulation by vibrating technology of the probiotic strain Lactobacillus reuteri DSM 17938 to enhance its survival in foods and in gastrointestinal environment

(2015) Annachiara De Prisco et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioencapsulation and application of Lactobacillus plantarum isolated from catfish gut as an antimicrobial agent and additive in fish feed pellets

(2014) Kishoree Krishna Kumaree et al.   ANNALS OF MICROBIOLOGY

Microencapsulation of Probiotic Cells for Food Applications

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

Effect of whey protein – alginate wall systems on survival of microencapsulated Lactobacillus plantarum in simulated gastrointestinal conditions

(2012) R. Rajam et al.   Journal of Functional Foods

Survival of Lactobacillus plantarum in model solutions and fruit juices

(2011) Sawaminee Nualkaekul et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Protecting probiotic bacteria by microencapsulation: challenges for industrial applications

(2010) Susanna Rokka et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Mechanisms involved in the formation and structure of soya protein cold-set gels: A molecular and supramolecular investigation

(2007) Anne Maltais et al.   FOOD HYDROCOLLOIDS