Development of a shelf-stable, gel-based delivery system for probiotics by encapsulation, 3D printing, and freeze-drying-Reference-Cited by-同舟云学术

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Development of a shelf-stable, gel-based delivery system for probiotics by encapsulation, 3D printing, and freeze-drying

Published:2022-03 Issue: Volume:157 Page:113075
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Kuo Chih-Chun^ORCID,Clark Stephanie,Qin Hantang^ORCID,Shi Xiaolei^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference57 articles.

1. Clinical and metabolic response to probiotic administration in patients with major depressive disorder: A randomized, double-blind, placebo-controlled trial;Akkasheh;Nutrition,2016

2. Encapsulation in alginate-coated gelatin microspheres improves survival of the probiotic Bifidobacterium adolescentis 15703T during exposure to simulated gastro-intestinal conditions;Annan;Food Research International,2008

3. 3D printing of egg yolk and white with rice flour blends;Anukiruthika;Journal of Food Engineering,2020

4. Cereal-based fermented foods and beverages;Blandino;Food Research International,2003

5. Encapsulation of probiotic living cells: From laboratory scale to industrial applications;Burgain;Journal of Food Engineering,2011

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1. Design of probiotic delivery systems and their therapeutic effects on targeted tissues;Journal of Controlled Release;2024-11

2. Functional insights into the interaction of Lactobacillus spp. and potentially protective agents;Food Bioscience;2024-10

3. Encapsulation method of probiotic embedded delivery system and its application in food;Food Hydrocolloids;2024-09

4. Research progress of 3D printing technology in functional food, powering the future of food;Trends in Food Science & Technology;2024-07

5. The 3D printed probiotic products; an emerging category of the functional foods for the next-generations;Trends in Food Science & Technology;2024-06

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