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1
A review of drying methods for improving the quality of probiotic powders and characterization
A review of drying methods for improving the quality of probiotic powders and characterization
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A review of drying methods for improving the quality of probiotic powders and characterization

Ermis, Ertan

Drying technology, 2022-08, Vol.40 (11), p.2199-2216 [Periódico revisado por pares]

Philadelphia: Taylor & Francis

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2
Exploring the integrity of cellular membrane and resistance to digestive juices of dehydrated lactic acid bacteria as influenced by drying kinetics
Exploring the integrity of cellular membrane and resistance to digestive juices of dehydrated lactic acid bacteria as influenced by drying kinetics
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Exploring the integrity of cellular membrane and resistance to digestive juices of dehydrated lactic acid bacteria as influenced by drying kinetics

Mao, Houjuan ; Chen, Xiao Dong ; Fu, Nan

Food research international, 2022-07, Vol.157, p.111395-111395, Article 111395 [Periódico revisado por pares]

Elsevier Ltd

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3
Modeling the inactivation kinetics of lactic acid bacteria in a spray dryer
Modeling the inactivation kinetics of lactic acid bacteria in a spray dryer
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Modeling the inactivation kinetics of lactic acid bacteria in a spray dryer

Jin, Dongbiao ; Mao, Houjuan ; Xiao, Jie ; Zhang, Huanhuan ; Woo, Meng Wai ; Chen, Xiao Dong ; Fu, Nan

Drying technology, 2023-11, Vol.41 (15), p.2385-2404 [Periódico revisado por pares]

Philadelphia: Taylor & Francis

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4
Enhancing the storage and gastrointestinal passage viability of probiotic powder (Lactobacillus Plantarum) through encapsulation with pickering high internal phase emulsions stabilized with WPI-EGCG covalent conjugate nanoparticles
Enhancing the storage and gastrointestinal passage viability of probiotic powder (Lactobacillus Plantarum) through encapsulation with pickering high internal phase emulsions stabilized with WPI-EGCG covalent conjugate nanoparticles
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Enhancing the storage and gastrointestinal passage viability of probiotic powder (Lactobacillus Plantarum) through encapsulation with pickering high internal phase emulsions stabilized with WPI-EGCG covalent conjugate nanoparticles

Qin, Xin-Sheng ; Gao, Qun-Yu ; Luo, Zhi-Gang

Food hydrocolloids, 2021-07, Vol.116, p.106658, Article 106658 [Periódico revisado por pares]

Elsevier Ltd

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5
Thermotolerance, Survival, and Stability of Lactic Acid Bacteria After Spray Drying as Affected by the Increase of Growth Temperature
Thermotolerance, Survival, and Stability of Lactic Acid Bacteria After Spray Drying as Affected by the Increase of Growth Temperature
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Thermotolerance, Survival, and Stability of Lactic Acid Bacteria After Spray Drying as Affected by the Increase of Growth Temperature

Hao, Fan ; Fu, Nan ; Ndiaye, Hamadel ; Woo, Meng Wai ; Jeantet, Romain ; Chen, Xiao Dong

Food and bioprocess technology, 2021-01, Vol.14 (1), p.120-132 [Periódico revisado por pares]

New York: Springer US

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6
Mixed fermentation and electrospray drying for the development of a novel stabilized wheat germ powder containing highly viable probiotic cultures
Mixed fermentation and electrospray drying for the development of a novel stabilized wheat germ powder containing highly viable probiotic cultures
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Mixed fermentation and electrospray drying for the development of a novel stabilized wheat germ powder containing highly viable probiotic cultures

Khosroshahi, Ehsan Divan ; Razavi, Seyed Hadi ; Kiani, Hossein ; Aghakhani, Ali

Food science & nutrition, 2023-05, Vol.11 (5), p.2176-2185 [Periódico revisado por pares]

United States: John Wiley & Sons, Inc

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7
Clinical study on the improvement in functional constipation for Panax notoginseng stem and leaf tea combine with panaxnotoginseng fruit and vegetable enzyme and probiotic powder
Clinical study on the improvement in functional constipation for Panax notoginseng stem and leaf tea combine with panaxnotoginseng fruit and vegetable enzyme and probiotic powder
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Clinical study on the improvement in functional constipation for Panax notoginseng stem and leaf tea combine with panaxnotoginseng fruit and vegetable enzyme and probiotic powder

HAO, Shuping ; ZHANG, Yongchao ; MA, Weiwei ; LI, Mei ; TAN, Sisi ; LI, Jing ; LI, Jingyun ; LIU, Lan

Ciência e tecnologia de alimentos, 2022, Vol.42 [Periódico revisado por pares]

Sociedade Brasileira de Ciência e Tecnologia de Alimentos

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8
From by-product to functional food: the survival of L. casei shirota , L. casei immunitas and L. acidophilus johnsonii , during spray drying in orange juice using a maltodextrin/pectin mixture as carrier
From by-product to functional food: the survival of L. casei shirota , L. casei immunitas and L. acidophilus johnsonii , during spray drying in orange juice using a maltodextrin/pectin mixture as carrier
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From by-product to functional food: the survival of L. casei shirota , L. casei immunitas and L. acidophilus johnsonii , during spray drying in orange juice using a maltodextrin/pectin mixture as carrier

Gervasi, Claudio ; Pellizzeri, Vito ; Vecchio, Giovanna Lo ; Vadalà, Rossella ; Foti, Fabio ; Tardugno, Roberta ; Cicero, Nicola ; Gervasi, Teresa

Natural product research, 2022-12, Vol.36 (24), p.1-6400 [Periódico revisado por pares]

England: Taylor & Francis Ltd

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9
Optimization of Spray Drying Conditions for Developing Nondairy Based Probiotic Sohiong Fruit Powder
Optimization of Spray Drying Conditions for Developing Nondairy Based Probiotic Sohiong Fruit Powder
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Optimization of Spray Drying Conditions for Developing Nondairy Based Probiotic Sohiong Fruit Powder

Vivek, Kambhampati ; Mishra, Sabyasachi ; Pradhan, Rama Chandra

International journal of fruit science, 2021-01, Vol.21 (1), p.193-204 [Periódico revisado por pares]

Abingdon: Taylor & Francis

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10
A feasibility study of Lactobacillus plantarum in fruit powders after processing and storage
A feasibility study of Lactobacillus plantarum in fruit powders after processing and storage
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A feasibility study of Lactobacillus plantarum in fruit powders after processing and storage

Borges, Sandra ; Barbosa, Joana ; Silva, Joana ; Gomes, Ana M. ; Pintado, Manuela ; Silva, Cristina L. M. ; Morais, Alcina M. M. B. ; Teixeira, Paula

International journal of food science & technology, 2016-02, Vol.51 (2), p.381-388 [Periódico revisado por pares]

Oxford: Blackwell Publishing Ltd

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