Bio-Labneh fortified with functional microcapsules filled with chickpea flour and probiotics-Reference-Cited by-同舟云学术

Bio-Labneh fortified with functional microcapsules filled with chickpea flour and probiotics

Published:2022-07 Issue: Volume:42 Page:102345
ISSN:1878-8181
Container-title:Biocatalysis and Agricultural Biotechnology
language:en
Short-container-title:Biocatalysis and Agricultural Biotechnology

Author:

Fouad Mohamed T.,Abu-El Khair Asmaa G.,El-Sayed Samah M.,Shazly Ahmed B.,El-Sayed Hoda S.^ORCID

Publisher

Elsevier BV

Subject

Agronomy and Crop Science,Applied Microbiology and Biotechnology,Bioengineering,Food Science,Biotechnology

Reference78 articles.

1. Probiotic-fermented milk supplemented with rice bran oil;Abbas;Int. J. Dairy Science,2017

2. Whey/Broken chickpea extract for manufacture of probiotic Frozen Yoghurt;Abd Rabo;Curr. Res. Nutr. Food Sci. J,2019

3. The biological activity of fermented milk produced by Lactobacillus casei ATCC 393 during cold storage;Abdel-Hamid;Int. Dairy J.,2019

4. Molecular identification of potential probiotic lactic acid bacteria strains isolated from Egyptian traditional fermented dairy products;Abosereh;Biotechnology,2016

5. Exploring the relationship between exposure to technological and gastrointestinal stress and probiotic functional properties of lactobacilli and biﬁdobacteria;Amund;Can. J. Microbiol.,2016

Cited by 7 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. Merging the spring onion extract into soft cheese as a rich natural phenolic ingredient to improve its antioxidant, functional, and sensory properties;Journal of Food Measurement and Characterization;2024-05-15

2. Recent developments in encapsulation techniques for innovative and high-quality dairy products: Demands and challenges;Bioactive Carbohydrates and Dietary Fibre;2024-05

3. Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development;Journal of Food Biochemistry;2024-02-07

4. Boosting the nutritional value of stirred yogurt by adding nano-sized avocado seed powder and Lactobacillus acidophilus;Egyptian Journal of Chemistry;2024-01-16

5. Facile green preparation of Cr2O3 nanoparticles combined with probiotics in hydro-beads to produce integrated yoghurt;Bioactive Carbohydrates and Dietary Fibre;2023-11