Characterization and application in yogurt of genipin-crosslinked chitosan microcapsules encapsulating with Lactiplantibacillus plantarum DMDL 9010.

[1]  Xinping Lin,et al.  High-speed electrospinning of phycocyanin and probiotics complex nanofibrous with higher probiotic activity and antioxidation. , 2023, Food research international.

[2]  Susu Jiang,et al.  Promotion of the genipin crosslinked chitosan-fiber hydrogel loaded with sustained release of clemastine fumarate in diabetic wound repair. , 2023, International journal of biological macromolecules.

[3]  W. Zhang,et al.  Lactobacillus plantarum GMNL-662 and Lactobacillus plantarum 299v prevent osteoporosis in mice with colitis by down-regulating Akkermansia in the gut microbiome , 2022, Journal of Functional Foods.

[4]  W. Xia,et al.  Thermally-induced crosslinking altering the properties of chitosan films: Structure, physicochemical characteristics and antioxidant activity , 2022, Food Packaging and Shelf Life.

[5]  Sammy A. Ojo,et al.  Derivation of composites of chitosan-nanoparticles from crustaceans source for nanomedicine: A mini review , 2022, Biomedical Engineering Advances.

[6]  D. Pan,et al.  Characterization of the effects of binary probiotics and wolfberry dietary fiber on the quality of yogurt. , 2022, Food chemistry.

[7]  Jie-lun Hu,et al.  Tea polyphenol and epigallocatechin gallate ameliorate hyperlipidemia via regulating liver metabolism and remodeling gut microbiota. , 2022, Food chemistry.

[8]  J. Wang,et al.  Advances in chitosan-based microcapsules and their applications. , 2022, Carbohydrate polymers.

[9]  Xinglian Xu,et al.  Fabrication and immediate release characterization of UV responded oregano essential oil loaded microcapsules by chitosan-decorated titanium dioxide. , 2022, Food chemistry.

[10]  Hao Zhang,et al.  Strain-specific regulative effects of Lactobacillus plantarum on intestinal barrier dysfunction are associated with their capsular polysaccharides. , 2022, International journal of biological macromolecules.

[11]  Hujun Xie,et al.  Preparation of alginate-whey protein isolate and alginate-pectin-whey protein isolate composites for protection and delivery of Lactobacillus plantarum. , 2022, Food research international.

[12]  Siyuan Xu,et al.  Developing novel synbiotic yoghurt with Lacticaseibacillus paracasei and lactitol: Investigation of the microbiology, textural and rheological properties , 2022, International Dairy Journal.

[13]  M. Tan,et al.  Survivability of probiotics encapsulated in kelp nanocellulose/alginate microcapsules on microfluidic device. , 2022, Food research international.

[14]  A. Khanjari,et al.  Characterization of novel probiotic nanocomposite films based on nano chitosan/ nano cellulose/ gelatin for the preservation of fresh chicken fillets , 2022, LWT.

[15]  Yibin Xu,et al.  Carboxymethyl konjac glucomannan-chitosan complex nanogels stabilized double emulsions incorporated into alginate hydrogel beads for the encapsulation, protection and delivery of probiotics. , 2022, Carbohydrate polymers.

[16]  Songtao Li,et al.  Lactobacillus plantarum ZY08 relieves chronic alcohol-induced hepatic steatosis and liver injury in mice via restoring intestinal flora homeostasis. , 2022, Food research international.

[17]  Shiyi Tian,et al.  Preparation of zein-lecithin-EGCG complex nanoparticles stabilized peppermint oil emulsions: Physicochemical properties, stability and intelligent sensory analysis. , 2022, Food chemistry.

[18]  Huihua Huang,et al.  Preparation, properties and drug controlled release of chitin-based hydrogels: An updated review. , 2022, Carbohydrate polymers.

[19]  Peng Liu,et al.  Influence of corn resistant starches type III on the rheology, structure, and viable counts of set yogurt. , 2022, International journal of biological macromolecules.

[20]  I. Carafa,et al.  A novel functional herbal tea containing probiotic Bacillus coagulans GanedenBC30: An in vitro study using the Simulator of the Human Intestinal Microbial Ecosystem (SHIME) , 2022, Journal of Functional Foods.

[21]  Yi Chen,et al.  Enrichment of yogurt with carrot soluble dietary fiber prepared by three physical modified treatments: Microstructure, rheology and storage stability , 2021, Innovative Food Science & Emerging Technologies.

[22]  Qihui Xie,et al.  Effects of Lactobacillus plantarum C7 and Staphylococcus warneri S6 on flavor quality and bacterial diversity of fermented meat rice, a traditional Chinese food , 2021, Food Research International.

[23]  Yi-Wei Feng,et al.  Effect of a microencapsulated synbiotic product on microbiology, microstructure, textural and rheological properties of stirred yogurt , 2021 .

[24]  B. Niu,et al.  Moisture and caking resistant Tremella fuciformis polysaccharides microcapsules with hypoglycemic activity. , 2021, Food research international.

[25]  M. Hoorfar,et al.  Microencapsulating Polymers for Probiotics Delivery Systems: Preparation, Characterization, and Applications , 2021 .

[26]  S. Korkmaz,et al.  Sensory, pH, synaeresis, water-holding capacity, and microbiological changes in homemade yogurt prepared with maca (Lepidium meyenii) powder and propolis extract , 2021 .

[27]  Zhi-gang Luo,et al.  An enhanced pH-sensitive carrier based on alginate-Ca-EDTA in a set-type W1/O/W2 double emulsion model stabilized with WPI-EGCG covalent conjugates for probiotics colon-targeted release , 2020 .

[28]  R. Rodrigues,et al.  Effect of deacetylation degree of chitosan on rheological properties and physical chemical characteristics of genipin-crosslinked chitosan beads , 2020 .

[29]  Xianghong Meng,et al.  Preparation of Ca-alginate-whey protein isolate microcapsules for protection and delivery of L. bulgaricus and L. paracasei. , 2020, International journal of biological macromolecules.

[30]  Li Li,et al.  Physicochemical, microbiological, rheological, and sensory properties of yoghurts with new polysaccharide extracts from Lactarius volemus Fr. using three probiotics , 2020, International Journal of Dairy Technology.

[31]  B. Binks,et al.  Capsules from Pickering emulsion templates , 2019 .

[32]  A. M. Ramos,et al.  Use of gelatin and gum arabic for microencapsulation of probiotic cells from Lactobacillus plantarum by a dual process combining double emulsification followed by complex coacervation. , 2019, International journal of biological macromolecules.

[33]  B. Cao,et al.  Quality characteristics and antioxidant activities of goat milk yogurt with added jujube pulp. , 2019, Food chemistry.

[34]  Poonam Singh,et al.  Development of carboxymethyl cellulose-chitosan hybrid micro- and macroparticles for encapsulation of probiotic bacteria. , 2017, Carbohydrate polymers.

[35]  Q. Hou,et al.  Influence of Lactobacillus plantarum on yogurt fermentation properties and subsequent changes during postfermentation storage. , 2017, Journal of dairy science.

[36]  B. Adhikari,et al.  Survival and fermentation activity of probiotic bacteria and oxidative stability of omega-3 oil in co-microcapsules during storage , 2016 .

[37]  M. Boix,et al.  Hazelnut milk fermentation using probiotic Lactobacillus rhamnosus GG and inulin , 2014 .

[38]  Yanyun Zhao,et al.  Thermal behavior, microstructure and protein quality of squid fillets dried by far-infrared assisted heat pump drying , 2014 .

[39]  Zhen-Xing Tang,et al.  Encapsulation of probiotic Lactobacillus bulgaricus in alginate–milk microspheres and evaluation of the survival in simulated gastrointestinal conditions , 2013 .

[40]  S. Zlatanos,et al.  Chemical characteristics, fatty acid composition and conjugated linoleic acid (CLA) content of traditional Greek yogurts. , 2012, Food chemistry.

[41]  T. Zotta,et al.  Inactivation of ccpA and aeration affect growth, metabolite production and stress tolerance in Lactobacillus plantarum WCFS1. , 2012, International journal of food microbiology.

[42]  J. Lucey,et al.  Formation and physical properties of yogurt. , 2010 .

[43]  D. Rousseau,et al.  Kinetic and mechanistic considerations in the gelation of genipin-crosslinked gelatin. , 2006, International journal of biological macromolecules.

[44]  A. Mortazavian,et al.  Fermented milk: The most popular probiotic food carrier. , 2020, Advances in food and nutrition research.

[45]  S. McKechnie,et al.  Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage , 2016 .

[46]  Shujuan Yu,et al.  Preparation of fructooligosaccharides using Aspergillus niger 6640 whole-cell as catalyst for bio-transformation , 2016 .

[47]  Ricardo Stefani,et al.  Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as Time–Temperature Indicators for application in intelligent food packaging , 2015 .

[48]  H. Shimizu,et al.  Interactions between Lactobacillus kefiranofaciens and Saccharomyces cerevisiae in mixed culture for kefiran production. , 2003, Journal of bioscience and bioengineering.