Encapsulation in alginate-coated gelatin microspheres improves survival of the probiotic Bifidobacterium adolescentis 15703T during exposure to simulated gastro-intestinal conditions

By N. T. Annan, A. Borza, L. Hansen. 2008

362 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/0f3cc36c7848de8d38a15ef2ec3cf00107a69cd1

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. A. H-Kittikun
2. L. Bosnea
3. T. Moschakis
4. S. Maneerat
5. C. Biliaderis
6. H. Musikasang
7. A. Tani

In Molecular Biology

1. A. H-Kittikun
2. L. Bosnea
3. T. Moschakis
4. S. Maneerat
5. C. Biliaderis
6. H. Musikasang
7. A. Tani

Citations in the corpus

• Complex Coacervation as a Novel Microencapsulation Technique to Improve Viability of Probiotics Under Different Stresses (2014, methodology): “A variety of biopolymers, such as gum arabic, alginate, gelatin, maltodextrins, pectin, skim milk, starch, and chitosan, have been used to microencapsulate probiotics (O’ Riordan et al. 2001; Capela et al. 2007; Su et al. 2007; Annan et al. 2008; Reddy et al. 2009; Sandoval-Castilla et al. 2010; Sem”
• Probiotic potential of lactic acid bacteria isolated from chicken gastrointestinal digestive tract (2009, methodology): “insoluble at low pH, exposure to neutral pH or higher solubilizes the alginate ( Annan et al. 2008 ).”