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S/O/W emulsions prepared with sugar beet pectin to enhance the viability of probiotic Lactobacillus salivarius NRRL B-30514
S/O/W emulsions prepared with sugar beet pectin to enhance the viability of probiotic Lactobacillus salivarius NRRL B-30514
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S/O/W emulsions prepared with sugar beet pectin to enhance the viability of probiotic Lactobacillus salivarius NRRL B-30514

Zhang, Yun ; Lin, Jun ; Zhong, Qixin

Food hydrocolloids, January 2016, Vol.52, pp.804-810 [Periódico revisado por pares]

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2
The increased viability of probiotic Lactobacillus salivarius NRRL B-30514 encapsulated in emulsions with multiple lipid-protein-pectin layers
The increased viability of probiotic Lactobacillus salivarius NRRL B-30514 encapsulated in emulsions with multiple lipid-protein-pectin layers
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The increased viability of probiotic Lactobacillus salivarius NRRL B-30514 encapsulated in emulsions with multiple lipid-protein-pectin layers

Zhang, Yun ; Lin, Jun ; Zhong, Qixin

Food Research International, 2015, Vol.71, p.9(7) [Periódico revisado por pares]

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3
Effects of media, heat adaptation, and outlet temperature on the survival of Lactobacillus salivarius NRRL B-30514 after spray drying and subsequent storage
Effects of media, heat adaptation, and outlet temperature on the survival of Lactobacillus salivarius NRRL B-30514 after spray drying and subsequent storage
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Effects of media, heat adaptation, and outlet temperature on the survival of Lactobacillus salivarius NRRL B-30514 after spray drying and subsequent storage

Zhang, Yun ; Lin, Jun ; Zhong, Qixin

Food science & technology, December 2016, Vol.74, pp.441-447 [Periódico revisado por pares]

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4
Physical and antimicrobial characteristics of thyme oil emulsified with soluble soybean polysaccharide
Physical and antimicrobial characteristics of thyme oil emulsified with soluble soybean polysaccharide
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Physical and antimicrobial characteristics of thyme oil emulsified with soluble soybean polysaccharide

Wu, Jin-E ; Lin, Jun ; Zhong, Qixin

Food hydrocolloids, August 2014, Vol.39, pp.144-150 [Periódico revisado por pares]

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5
The increased viability of probiotic Lactobacillus salivarius NRRL B-30514 encapsulated in emulsions with multiple lipid-protein-pectin layers
The increased viability of probiotic Lactobacillus salivarius NRRL B-30514 encapsulated in emulsions with multiple lipid-protein-pectin layers
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Artigo 		Adicionar ao Meu Espaço

The increased viability of probiotic Lactobacillus salivarius NRRL B-30514 encapsulated in emulsions with multiple lipid-protein-pectin layers

Zhang, Yun ; Lin, Jun ; Zhong, Qixin

Food research international, May 2015, Vol.71, pp.9-15 [Periódico revisado por pares]

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6
Nisin extraction capacity of aqueous ethanol and methanol from a 2.5% preparation
Nisin extraction capacity of aqueous ethanol and methanol from a 2.5% preparation
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Nisin extraction capacity of aqueous ethanol and methanol from a 2.5% preparation

Xiao, Dan ; Michael Davidson, P ; D’souza, Doris H ; Lin, Jun ; Zhong, Qixin

Journal of food engineering, 2010, Vol.100(2), pp.194-200 [Periódico revisado por pares]

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7
Caffeic Acid Phenethyl Ester Loaded in Skim Milk Microcapsules: Physicochemical Properties and Enhanced Bioaccessibility and Bioactivity against Colon Cancer Cells
Caffeic Acid Phenethyl Ester Loaded in Skim Milk Microcapsules: Physicochemical Properties and Enhanced Bioaccessibility and Bioactivity against Colon Cancer Cells
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Caffeic Acid Phenethyl Ester Loaded in Skim Milk Microcapsules: Physicochemical Properties and Enhanced Bioaccessibility and Bioactivity against Colon Cancer Cells

Wang, Anyi ; Leible, Malte ; Lin, Jun ; Weiss, Jochen ; Zhong, Qixin

Journal of agricultural and food chemistry, 16 December 2020, Vol.68(50), pp.14978-14987 [Periódico revisado por pares]

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8
Physical and microbiological properties of powdered Lactobacillus salivarius NRRL B-30514 as affected by relative amounts of dairy proteins and lactose
Physical and microbiological properties of powdered Lactobacillus salivarius NRRL B-30514 as affected by relative amounts of dairy proteins and lactose
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Physical and microbiological properties of powdered Lactobacillus salivarius NRRL B-30514 as affected by relative amounts of dairy proteins and lactose

Wang, Anyi ; Lin, Jun ; Zhong, Qixin

Food science & technology, March 2020, Vol.121 [Periódico revisado por pares]

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9
Synergistic effects of whey protein isolate and amorphous sucrose on improving the viability and stability of powdered Lactobacillus salivarius NRRL B-30514
Synergistic effects of whey protein isolate and amorphous sucrose on improving the viability and stability of powdered Lactobacillus salivarius NRRL B-30514
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Synergistic effects of whey protein isolate and amorphous sucrose on improving the viability and stability of powdered Lactobacillus salivarius NRRL B-30514

Wang, Anyi ; Lin, Jun ; Zhong, Qixin

Food science & technology, January 2020, Vol.118 [Periódico revisado por pares]

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10
Probiotic powders prepared by mixing suspension of Lactobacillus salivarius NRRL B-30514 and spray-dried lactose: Physical and microbiological properties
Probiotic powders prepared by mixing suspension of Lactobacillus salivarius NRRL B-30514 and spray-dried lactose: Physical and microbiological properties
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Probiotic powders prepared by mixing suspension of Lactobacillus salivarius NRRL B-30514 and spray-dried lactose: Physical and microbiological properties

Wang, Anyi ; Lin, Jun ; Zhong, Qixin

Food research international, January 2020, Vol.127 [Periódico revisado por pares]

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Deste Autor:

  1. Zhong, Qixin
  2. Lin, Jun
  3. Zhong, Q.
  4. Lin, J
  5. Zhong, Qx

Neste Assunto:

  1. Engineering
  2. Economics
  3. Probiotics
  4. Viability
  5. Storage

  • Realização: AGUIA USP

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