Promoting Lactobacillus casei and Bifidobacterium adolescentis survival by microencapsulation with different starches and chitosan and poly L-lysine coatings in ice cream

Improving the Viability of Probiotic Bacteria in Yoghurt by Homogenization

(2015) Ramona Massoud et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Development and Critical Quality Characterization of Functional UF-Feta Cheese by Incorporating Probiotic Bacteria

(2014) Ali Akbarian Moghari et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Synbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharide

(2012) Abbas Ahmadi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Probiotic ice cream: viability of probiotic bacteria and sensory properties

(2011) Reza Mohammadi et al.   ANNALS OF MICROBIOLOGY

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

Optimization of 100μm alginate-poly-l-lysine-alginate capsules for intravitreous administration

(2011) E. Santos et al.   JOURNAL OF CONTROLLED RELEASE

Alginate/poly-l-lysine capsules: mechanical properties and drug release characteristics

(2011) Sabine Leick et al.   Soft Matter

Protecting probiotic bacteria by microencapsulation: challenges for industrial applications

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

Microencapsulation of a probiotic and prebiotic in alginate-chitosan capsules improves survival in simulated gastro-intestinal conditions

(2010) María Chávarri et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Nonfermented ice cream as a carrier for Lactobacillus acidophilus and Lactobacillus rhamnosus

(2010) Ali Abghari et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of microencapsulation on survival of Lactobacillus plantarum in simulated gastrointestinal conditions, refrigeration, and yogurt

(2010) Graziela Brusch Brinques et al.   JOURNAL OF FOOD ENGINEERING

THE INFLUENCE OF DIFFERENT TOTAL SOLID, STABILIZER AND OVERRUN LEVELS IN INDUSTRIAL ICE CREAM PRODUCTION USING COCONUT OIL

(2010) ŞEFIK KURULTAY et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of lecithin and starch on alginate-encapsulated probiotic bacteria

(2010) A. R. Donthidi et al.   JOURNAL OF MICROENCAPSULATION

The impact of coupled acid or pullulanase debranching on the formation of resistant starch from maize starch with autoclaving–cooling cycles

(2009) Xin-Huai Zhao et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of debranching and heat treatments on formation and functional properties of resistant starch from high-amylose corn starches

(2009) Serpil Ozturk et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

Ice-cream as a probiotic food carrier

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

Fermentative ability of alginate-prebiotic encapsulated Lactobacillus acidophilus and survival under simulated gastrointestinal conditions

(2009) Filomena Nazzaro et al.   Journal of Functional Foods

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

(2008) A. Homayouni et al.   FOOD CHEMISTRY