Improving the survival of probiotics via in situ re-culture in calcium alginate gel beads
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference48 articles.
1. Fenton degradation of ofloxacin antibiotic using calcium alginate beads impregnated with Fe(3)O(4)-montmorillonite composite;Ahmad;International Journal of Biological Macromolecules,2023
2. Multi-layer PLGA-pullulan-PLGA electrospun nanofibers for probiotic delivery;Ajalloueian;Food Hydrocolloids,2022
3. On the initial binding of alginate by calcium ions. The tilted egg-box hypothesis;Borgogna;The Journal of Physical Chemistry B,2013
4. Egg-box model-based gelation of alginate and pectin: A review;Cao;Carbohydrate Polymers,2020
5. Biofilm-like Lactobacillus rhamnosus probiotics encapsulated in alginate and carrageenan microcapsules exhibiting enhanced thermotolerance and freeze-drying resistance;Cheow;Biomacromolecules,2013
Cited by 4 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. Survivability and characterization of the biofilm-like probiotic Pediococcus pentosaceus encapsulated in calcium alginate gel beads;Food Hydrocolloids;2024-11
2. Double-layer microcapsules based on shellac for enhancing probiotic survival during freeze drying, storage, and simulated gastrointestinal digestion;International Journal of Biological Macromolecules;2024-05
3. Preparation of hyaluronic acid‐loaded liquid‐core hydrogel beads with acceptable mechanical properties and thermal stability;Journal of the Science of Food and Agriculture;2024-03-06
4. Thiolated modified pectin for the efficient encapsulation of Companilactobacillus crustorum MN047;Food Hydrocolloids;2024-02
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