Survival and Metabolic Activity of Microencapsulated Bifidobacterium longum in Stirred Yogurt

By K. Adhikari, A. Mustapha, I. Grün. 2003

127 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/678f72546023a1021b95e692ac45e1b4cde58dde

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. N. Zuidam
2. Verica Manojlovic
3. Harjinder Singh
4. Viktor Nedovic
5. K. Kailasapathy

In Molecular Biology

1. N. Zuidam
2. Harjinder Singh
3. K. Kailasapathy

In Nutrition and Dietetics

1. N. Zuidam
2. K. Kailasapathy

Citations in the corpus

• Microencapsulation of probiotic bacteria using pH-induced gelation of sodium caseinate and gellan gum (2011, background): “Adhikari, Mustapha, and Grun (2003) used a combination of emulsification and coacervation to encapsulate Bifidobacterium longum and reported microcapsules in the range 22e350 mm.”
• Encapsulation of Probiotics for use in Food Products (2010, background): “It has been reported that microencapsulation using calcium-induced alginate–starch polymers (Godward and Kailasapathy 2003; Sultana et al. 2000), potassium-induced k-carrageenan polymers ( Adhikari et al. 2000, 2003 ) and whey protein polymers 290 V. Manojlovic et al.”