Spray Drying ofLactobacillus plantarumWCFS1 Guided by Predictive Modeling

Establishing Guidelines to Retain Viability of Probiotics During Spray Drying

(2015) Jimmy Perdana et al.   DRYING TECHNOLOGY

Inactivation of Lactobacillus plantarum WCFS1 during spray drying and storage assessed with complementary viability determination methods

(2014) Jimmy Perdana et al.   FOOD RESEARCH INTERNATIONAL

Diversity in Robustness of Lactococcus lactis Strains during Heat Stress, Oxidative Stress, and Spray Drying Stress

(2013) Annereinou R. Dijkstra et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Inactivation of Lactococcus lactis ssp. cremoris cells in a droplet during convective drying

(2013) Nan Fu et al.   BIOCHEMICAL ENGINEERING JOURNAL

Stability and Probiotic Properties ofLactobacillus plantarumSpray-Dried with Protein and Other Protectants

(2013) Wanticha Lapsiri et al.   DRYING TECHNOLOGY

Comparison of cell survival rates of E. coli K12 and L. acidophilus undergoing spray drying

(2013) S. Pispan et al.   FOOD AND BIOPRODUCTS PROCESSING

Dehydration and thermal inactivation of Lactobacillus plantarum WCFS1: Comparing single droplet drying to spray and freeze drying

(2013) Jimmy Perdana et al.   FOOD RESEARCH INTERNATIONAL

Interactions between formulation and spray drying conditions related to survival of Lactobacillus plantarum WCFS1

(2013) Jimmy Perdana et al.   FOOD RESEARCH INTERNATIONAL

Novel Method for Enumeration of Viable Lactobacillus plantarum WCFS1 Cells after Single-Droplet Drying

(2012) Jimmy Perdana et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Mimicking Spray Drying by Drying of Single Droplets Deposited on a Flat Surface

(2012) Jimmy Perdana et al.   Food and Bioprocess Technology

Water activity in dry foods containing live probiotic bacteria should be carefully considered: A case study with Lactobacillus rhamnosus GG in flaxseed

(2012) Satu Vesterlund et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Survival, fermentation activity and storage stability of spray dried Lactococcus lactis produced via different atomization regimes

(2012) Amir Ghandi et al.   JOURNAL OF FOOD ENGINEERING

Single droplet drying for optimal spray drying of enzymes and probiotics

(2012) Maarten A.I. Schutyser et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Spray-drying for the production of dried cultures

(2011) JOANA SILVA et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Multi-scale mathematical modelling of spray dryers

(2009) T.A.G. Langrish   JOURNAL OF FOOD ENGINEERING

Preservation of probiotic strains isolated from kefir by spray drying

(2009) M.A. Golowczyc et al.   LETTERS IN APPLIED MICROBIOLOGY

Inactivation mechanisms of lactic acid starter cultures preserved by drying processes

(2008) C. Santivarangkna et al.   JOURNAL OF APPLIED MICROBIOLOGY

Scaling Up the Spray Drying Process from Pilot to Production Scale Using an Atomized Droplet Size Criterion

(2008) Pia Thybo et al.   PHARMACEUTICAL RESEARCH

Anhydrobiotics: The challenges of drying probiotic cultures

(2007) X.C. Meng et al.   FOOD CHEMISTRY