Recently, the focus of scientific investigations has moved from the primary role of food as the
source of energy and body‐forming substances to the more subtle action of biologically …

Microencapsulation can represent an excellent example of microtechnologies applied to
food science and biotechnology. Microencapsulation can be successfully applied to entrap …

The addition of microencapsulated probiotic cells to food products is a relatively new
functional food concept. Most of the published scientific research in this field is not older than …

Electrospraying, freeze and spray drying were used to microencapsulate Lactobacillus
rhamnosus ATCC 7469 in whey protein isolate (WPI), whey protein isolate+ inulin (WPI+ IN) …

Probiotic encapsulation technology (PET) has the potential to protect microorgansisms and
to deliver them into the gut. Because of the promising preclinical and clinical results …

The influence of microencapsulation in casein-based microcapsules produced by enzymatic
gelation with transglutaminase on the viability of two probiotic strains, which differ in their …

Whey proteins were used as a coating material to improve encapsulation of Lactobacillus
plantarum strains in calcium alginate beads. L. plantarum 299v, L. plantarum 800 and L …

The main objective of this work is to improve the physical properties of lyophilized calcium
(Ca)–alginate beads as a carrier material for the stabilization of encapsulated living cells …

The aim of this work was to assess the viability of some commercial probiotics after exposure
to gastric acid and the possibility of modifying these formulations for delivery into the distal …

Aims: The present study focuses on the impact of two different drying technologies and the
influence of protectants on process survival and storage stability of the two lactic acid …