Improving the survival of Lactobacillus plantarum NRRL B-1927 during microencapsulation with ultra-high-pressure-homogenized soymilk as a wall material-Reference-Cited by-同舟云学术

Improving the survival of Lactobacillus plantarum NRRL B-1927 during microencapsulation with ultra-high-pressure-homogenized soymilk as a wall material

Published:2021-01 Issue: Volume:139 Page:109831
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Cavender George,Jiang Nan,Singh Rakesh K.,Chen Jinru,Mis Solval Kevin

Funder

National Institute of Food and Agriculture

Publisher

Elsevier BV

Subject

Food Science

Reference66 articles.

1. Effects of storage temperature and water activity on the survival of bifidobacteria in powder form;Abe;International Journal of Dairy Technology,2009

2. Soy extract and maltodextrin as microencapsulating agents for Lactobacillus acidophilus: A model approach;Acordi Menezes;Journal of Microencapsulation,2018

3. Effect of drying technique and feed flow rate on bacterial survival and physicochemical properties of a non-dairy fermented probiotic juice powder;Alves;Journal of Food Engineering,2016

4. Optimization of microencapsulation of probiotics in raspberry juice by spray drying;Anekella;LWT - Food Science and Technology,2013

5. Single and double layered microencapsulation of probiotics by spray drying and spray chilling;Arslan-Tontul;LWT - Food Science and Technology,2017

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Microencapsulation with biopolymers—current/next-generation probiotics and impact of FODMAP materials;Advances in Biopolymers for Food Science and Technology;2024

2. Comparative Analysis of Concurrent (CC), Mixed Flow (MX), and Combined Spray Drying Configurations on the Physicochemical Characteristics of Satsuma Mandarin (Citrus unshiu) Juice Powders;Foods;2023-09-21

3. Technological advances in protein extraction, structure improvement and assembly, digestibility and bioavailability of plant-based foods;Critical Reviews in Food Science and Nutrition;2023-07-27

4. The incorporation of peach gum polysaccharide into soy protein based microparticles improves probiotic bacterial survival during simulated gastrointestinal digestion and storage;Food Chemistry;2023-07

5. Effect of cavitation jet technology on instant solubility characteristics of soymilk flour: Based on the change of protein conformation in soymilk;Ultrasonics Sonochemistry;2023-06