Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream

By A. Homayouni, A. Azizi, M. Ehsani, M. Yarmand, Seyed Hadi Razavi. 2008

441 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/3fe3d7d1f266920c1c84719a39fd1ae04a49cf59

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. Mortazavian
2. R. Mohammadi
3. A. Cruz
4. R. Khosrokhavar

In Molecular Biology

1. R. Mohammadi
2. A. Cruz
3. A. Mortazavian
4. R. Khosrokhavar

In Nutrition and Dietetics

1. A. Mortazavian
2. R. Mohammadi
3. A. Cruz
4. R. Khosrokhavar

Citations in the corpus

• Probiotic ice cream: viability of probiotic bacteria and sensory properties (2011, background): “This damage was caused mainly by the formation of ice crystals as well as by the scraping of the cylinder wall by the freezer blades ( Homayouni et al. 2008a ).”
• New starches are the trend for industry applications: a review. (2014, neutral): “- Ingredient in ice cream industry [36]”