Effect of homogenisation on bead size and survival of encapsulated probiotic bacteria

By P. Capela, T. Hay, N. Shah. 2007

84 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science

View Paper: https://www.semanticscholar.org/paper/998861afee9785376845a55b3c7dc9392b167779

How researchers see this paper

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

In Biotechnology

1. L. Bosnea
2. T. Moschakis
3. C. Biliaderis

In Food Science

1. L. Bosnea
2. T. Moschakis
3. C. Biliaderis

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”