Abdullah, 2020, A review of recent progress on high internal-phase Pickering emulsions in food science, Trends in Food Science & Technology, 106, 91, 10.1016/j.tifs.2020.10.016
Alonso García, 2019, New insights into the molecular effects and probiotic properties of Lactobacillus pentosus pre-adapted to edible oils, Lebensmittel-Wissenschaft und -Technologie, 109, 153, 10.1016/j.lwt.2019.04.028
Bascuas, 2020, Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids, International Journal of Food Science and Technology, 55, 1458, 10.1111/ijfs.14469
Biliuta, 2016, Magnetic cellulosic materials based on TEMPO-oxidized viscose fibers, Cellulose, 23, 3407, 10.1007/s10570-016-1082-z
Boyaval, 1994, Le séchage des microorganismes par atomisation, Industries Alimentaires et Agricoles, 111, 807
Broeckx, 2017, Enhancing the viability of Lactobacillus rhamnosus GG after spray drying and during storage, International Journal of Pharmaceutics, 534, 35, 10.1016/j.ijpharm.2017.09.075
Calinoiu, 2019, Chitosan coating applications in probiotic microencapsulation, Coatings, 9, 10.3390/coatings9030194
Chandler, 2002, Hydrophobicity: Two faces of water, Nature, 417, 491, 10.1038/417491a
Cook, 2011, Production and evaluation of dry alginate-chitosan microcapsules as an enteric delivery vehicle for probiotic bacteria, Biomacromolecules, 12, 2834, 10.1021/bm200576h
Crittenden, 2006, Synbiotic microcapsules that enhance microbial viability during nonrefrigerated storage and gastrointestinal transit, Applied and Environmental Microbiology, 72, 2280, 10.1128/AEM.72.3.2280-2282.2006
Da Silva, 2019, The effect of enzymatic crosslinking on the viability of probiotic bacteria (Lactobacillus acidophilus) encapsulated by complex coacervation, Food Research International, 125, 10.1016/j.foodres.2019.108577
Da Silva, 2022, Developed and characterization of nanostructured lipid carriers containing food-grade interesterified lipid phase for food application, Food Research International, 155, 10.1016/j.foodres.2022.111119
Daniloski, 2022, Conformational and physicochemical characteristics of bovine skim milk obtained from cows with different genetic variants of β-casein, Food Hydrocolloids, 124, 10.1016/j.foodhyd.2021.107186
Davachi, 2022, Long-term Lacticaseibacillus rhamnosus GG storage at ambient temperature in vegetable oil: Viability and functional assessments, Journal of Agricultural and Food Chemistry, 70, 9399, 10.1021/acs.jafc.2c02953
Dianawati, 2017, Effect of type of protein-based microcapsules and storage at various ambient temperatures on the survival and heat tolerance of spray dried Lactobacillus acidophilus, Journal of Food Science, 82, 10.1111/1750-3841.13820
Doi, 2019, Impact of proteins and polysaccharides on flavor release from oil-in-water emulsions during simulated cooking, Food Research International, 125, 10.1016/j.foodres.2019.108549
Dong, 2017, Behavior of zein in aqueous ethanol under atmospheric pressure cold plasma treatment, Journal of Agricultural and Food Chemistry, 65, 7352, 10.1021/acs.jafc.7b02205
El-Sayed, 2022, Stirred yogurt as a delivery matrix for freeze-dried microcapsules of synbiotic EVOO nanoemulsion and nanocomposite, Frontiers in Microbiology, 13, 10.3389/fmicb.2022.893053
Eratte, 2015, Co-encapsulation and characterisation of omega-3 fatty acids and probiotic bacteria in whey protein isolate–gum Arabic complex coacervates, Journal of Functional Foods, 19, 882, 10.1016/j.jff.2015.01.037
Eratte, 2016, Survival and fermentation activity of probiotic bacteria and oxidative stability of omega-3 oil in co-microcapsules during storage, Journal of Functional Foods, 23, 485, 10.1016/j.jff.2016.03.005
Esmaeili, 2022, Encapsulation of Arctium lappa L. root extracts by spray-drying and freeze-drying using maltodextrin and Gum Arabic as coating agents and it's application in synbiotic orange-carrot juice, Journal of Food Measurement and Characterization, 10.1007/s11694-022-01385-3
Estevinho, 2016, Soluble vitamins (vitamin B12 and vitamin C) microencapsulated with different biopolymers by a spray drying process, Powder Technology, 289, 71, 10.1016/j.powtec.2015.11.019
Estevinho, 2014, Microencapsulation of β-galactosidase with different biopolymers by a spray-drying process, Food Research International, 64, 134, 10.1016/j.foodres.2014.05.057
Estevinho, 2013, Using water-soluble chitosan for flavour microencapsulation in food industry, Journal of Microencapsulation, 30, 571, 10.3109/02652048.2013.764939
Favaro-Trindade, 2011, Developments in probiotic encapsulation, CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources, 6
Fitzgerald, 2021, A nutritional approach to feeding a targeted bacterial strain in the NICU, Neonatal INTENSIVE CARE, 34, 29
Friedman, 2010, Review of antimicrobial and antioxidative activities of chitosans in food, Journal of Food Protection, 73, 1737, 10.4315/0362-028X-73.9.1737
Fu, 2011, Towards a maximal cell survival in convective thermal drying processes, Food Research International, 44, 1127, 10.1016/j.foodres.2011.03.053
Gharibzahedi, 2018, New trends in the microencapsulation of functional fatty acid-rich oils using transglutaminase catalyzed crosslinking [journal article], Comprehensive Reviews in Food Science and Food Safety, 17, 274, 10.1111/1541-4337.12324
Gharsallaoui, 2007, Applications of spray-drying in microencapsulation of food ingredients: An overview, Food Research International, 40, 1107, 10.1016/j.foodres.2007.07.004
Ghosh, 2019, Mechanistic insights into probiotic properties of lactic acid bacteria associated with ethnic fermented dairy products, Frontiers in Microbiology, 10, 10.3389/fmicb.2019.00502
Golovina, 2009, Water replacement hypothesis in atomic detail—factors determining the structure of dehydrated bilayer stacks, Biophysical Journal, 97, 490, 10.1016/j.bpj.2009.05.007
Gong, 2019, Improved viability of spray-dried Lactobacillus bulgaricus sp1.1 embedded in acidic-basic proteins treated with transglutaminase, Food Chemistry, 281, 204, 10.1016/j.foodchem.2018.12.095
Grasmeijer, 2013, Unraveling protein stabilization mechanisms: Vitrification and water replacement in a glass transition temperature controlled system, Biochimica et Biophysica Acta, Proteins and Proteomics, 1834, 763, 10.1016/j.bbapap.2013.01.020
Harris, 2022, Microbial cell structure and organization: Bacteria, Journal: Encyclopedia of Infection and Immunity, 345
Herrero, 2011, Infrared spectroscopic analysis of structural features and interactions in olive oil-in-water emulsions stabilized with soy protein, Food Research International, 44, 360, 10.1016/j.foodres.2010.10.006
Huang, 2021, Enhanced survival of probiotics in the electrosprayed microcapsule by addition of fish oil, Journal of Food Engineering, 307, 10.1016/j.jfoodeng.2021.110650
Huang, 2017, Double use of concentrated sweet whey for growth and spray drying of probiotics: Towards maximal viability in pilot scale spray dryer, Journal of Food Engineering, 196, 11, 10.1016/j.jfoodeng.2016.10.017
Huang, 2017, Spray drying of probiotics and other food-grade bacteria: A review, Trends in Food Science & Technology, 63, 1, 10.1016/j.tifs.2017.02.007
Huang, 2021, A critical review on the microencapsulation of bioactive compounds and their application, Food Reviews International, 1–41
Jadhav, 2022, Triglycerides of medium-chain fatty acids: A concise review, Journal of Food Science & Technology, 10.1007/s13197-022-05499-w
Jin, 2003, Mechanism of silk processing in insects and spiders, Nature, 424, 1057, 10.1038/nature01809
Kailasapathy, 2002, Microencapsulation of probiotic bacteria: Technology and potential applications, Current Issues in Intestinal Microbiology, 3, 39
Keim, 2004, Influence of stabilizing bonds on the texture properties of high-pressure-induced whey protein gels, International Dairy Journal, 14, 355, 10.1016/j.idairyj.2003.10.010
Kiepś, 2022, Current trends in the production of probiotic formulations, Foods, 11, 2330, 10.3390/foods11152330
K, 2022, Nanoemulsions: Techniques for the preparation and the recent advances in their food applications, Innovative Food Science & Emerging Technologies, 76, 10.1016/j.ifset.2021.102914
Korcz, 2021, Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry, Trends in Food Science & Technology, 110, 375, 10.1016/j.tifs.2021.02.014
Lee, 2007, Changes and roles of secondary structures of whey protein for the formation of protein membrane at soy oil/water interface under high-pressure homogenization, Journal of Agricultural and Food Chemistry, 55, 10924, 10.1021/jf0726076
Liang, 2014, Effect of sugar type and concentration on the heat coagulation of oil-in-water emulsions stabilized by milk-protein-concentrate, Food Hydrocolloids, 41, 332, 10.1016/j.foodhyd.2014.04.022
Liang, 2020, Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions, Food Hydrocolloids, 102, 10.1016/j.foodhyd.2019.105569
Liao, 2021, Maillard conjugates of whey protein isolate–xylooligosaccharides for the microencapsulation of Lactobacillus rhamnosus: Protective effects and stability during spray drying, storage and gastrointestinal digestion, Food & Function, 12, 4034, 10.1039/D0FO03439H
Li, 2018, Biofilm-inspired encapsulation of probiotics for the treatment of complex infections, Advanced Materials, 30
Li, 2020, Modification of the structural and rheological properties of β-lactoglobulin/κ-carrageenan mixed gels induced by high pressure processing, Journal of Food Engineering, 274, 10.1016/j.jfoodeng.2019.109851
Li, 2018, Characterization of β-lactoglobulin gels induced by high pressure processing, Innovative Food Science & Emerging Technologies, 47, 335, 10.1016/j.ifset.2018.03.022
Lin, 2020, Effect of concentrations of alginate, soy protein isolate and sunflower oil on water loss, shrinkage, elastic and structural properties of alginate-based emulsion gel beads during gelation, Food Hydrocolloids, 108, 10.1016/j.foodhyd.2020.105998
Liu, 2015, Protection of heat-sensitive probiotic bacteria during spray-drying by sodium caseinate stabilized fat particles, Food Hydrocolloids, 51, 459, 10.1016/j.foodhyd.2015.05.015
Liu, 2016, Effect of microencapsulation with Maillard reaction products of whey proteins and isomaltooligosaccharide on the survival of Lactobacillus rhamnosus, Lebensmittel-Wissenschaft und -Technologie, 73, 37, 10.1016/j.lwt.2016.05.030
Liu, 2016, Characterization and behavior of composite hydrogel prepared from bamboo shoot cellulose and β-cyclodextrin, International Journal of Biological Macromolecules, 89, 527, 10.1016/j.ijbiomac.2016.05.023
Luan, 2018, Cellulose-based composite macrogels from cellulose fiber and cellulose nanofiber as intestine delivery vehicles for probiotics, Journal of Agricultural and Food Chemistry, 66, 339, 10.1021/acs.jafc.7b04754
Lu, 2019, Development of emulsion gels for the delivery of functional food ingredients: From structure to functionality, Food Engineering Reviews, 11, 245, 10.1007/s12393-019-09194-z
Ma, 2021, Strategies to improve the physical stability of sodium caseinate stabilized emulsions: A literature review, Food Hydrocolloids, 119, 10.1016/j.foodhyd.2021.106853
Mandal, 2013, Development of synbiotic milk chocolate using encapsulated Lactobacillus casei NCDC 298, Journal of Food Processing and Preservation, 37, 1031, 10.1111/j.1745-4549.2012.00759.x
Marluci, 2016, Microcapsules loaded with the probiotic Lactobacillus paracasei BGP-1 produced by co-extrusion technology using alginate/shellac as wall material: Characterization and evaluation of drying processes, Food Research International, 89
Martín, 2015, Microencapsulation of bacteria: A review of different technologies and their impact on the probiotic effects, Innovative Food Science & Emerging Technologies, 27, 15, 10.1016/j.ifset.2014.09.010
Mis-Solval, 2019, Vol. 8
Németh, 2020, Antimicrobial functionalization of Ca alginate-coconut oil latent heat storing microcapsules by Ag nanoparticles, International Journal of Energy Research, 44, 11998, 10.1002/er.5848
de Oliveira, 2016, Food protein-polysaccharide conjugates obtained via the maillard reaction: A review, Critical Reviews in Food Science and Nutrition, 56, 1108, 10.1080/10408398.2012.755669
Pitkowski, 2008, Structure and dynamical mechanical properties of suspensions of sodium caseinate, Journal of Colloid and Interface Science, 326, 96, 10.1016/j.jcis.2008.07.003
Premjit, 2021, Optimization of electrospray-assisted microencapsulation of probiotics (Leuconostoc lactis) in soy protein isolate-oil particles using box-behnken experimental design, Food and Bioprocess Technology, 14(9), 1712, 10.1007/s11947-021-02670-7
Przyklenk, 2017, A bioencapsulation and drying method increases shelf life and efficacy of Metarhizium brunneum conidia, Journal of Microencapsulation, 34, 498, 10.1080/02652048.2017.1354941
Qian, 2021, Preparation and antimicrobial activity of pectin-chitosan embedding nisin microcapsules, European Polymer Journal, 157, 10.1016/j.eurpolymj.2021.110676
Rajam, 2022, Encapsulation of probiotics: Past, present and future, Beni-Suef University Journal of Basic and Applied Sciences, 11, 46, 10.1186/s43088-022-00228-w
Rochat, 2005, High-level resistance to oxidative stress in Lactococcus lactis conferred by Bacillus subtilis catalase KatE, Microbiology (Reading), 151, 3011, 10.1099/mic.0.27861-0
Rokka, 2010, Protecting probiotic bacteria by microencapsulation: Challenges for industrial applications, European Food Research and Technology, 231, 1, 10.1007/s00217-010-1246-2
Rolinec, 2020, The effect of coconut oil addition to feed of pigs on rectal microbial diversity and bacterial abundance [journal article, Animals, 10, 10.3390/ani10101764
Sankalia, 2007, Reversed chitosan–alginate polyelectrolyte complex for stability improvement of alpha-amylase: Optimization and physicochemical characterization, European Journal of Pharmaceutics and Biopharmaceutics, 65, 215, 10.1016/j.ejpb.2006.07.014
Santos, 2020, Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat, Lebensmittel-Wissenschaft und -Technologie, 124
Sarabi-Aghdam, 2020, Characterization of aqueous dispersions and gels made of sodium caseinate and basil seed gum: Phase behavior, rheology, and microstructure, Food Biophysics, 15, 495, 10.1007/s11483-020-09644-w
Sargazi, 2022, Chitosan nanocarriers for microRNA delivery and detection: A preliminary review with emphasis on cancer, Carbohydrate Polymers, 290, 10.1016/j.carbpol.2022.119489
Silva, 2021, Ultrasonic emulsification of milk proteins stabilized primary and double emulsions: A review, Food Reviews International, 1–23
Šipailienė, 2018, Encapsulation of probiotics: Proper selection of the probiotic strain and the influence of encapsulation technology and materials on the viability of encapsulated microorganisms, Probiotics and Antimicrobial Proteins, 10, 1, 10.1007/s12602-017-9347-x
Soukoulis, 2014, Impact of milk protein type on the viability and storage stability of microencapsulated Lactobacillus acidophilus NCIMB 701748 using spray drying, Food and Bioprocess Technology, 7, 1255, 10.1007/s11947-013-1120-x
Sridhar, 2022, Application of high-pressure and ultrasound technologies for legume proteins as wall material in microencapsulation: New insights and advances, Trends in Food Science & Technology, 127, 49, 10.1016/j.tifs.2022.07.006
Srinivasan, 2002, Formation and stability of sodium caseinate emulsions: Influence of retorting (121°C for 15 min) before or after emulsification, Food Hydrocolloids, 16, 153, 10.1016/S0268-005X(01)00072-8
Sui, 2021, Soy protein: Molecular structure revisited and recent advances in processing technologies [journal article; research support, non-U.S. Gov't; review], Annual Review of Food Science and Technology, 12, 119, 10.1146/annurev-food-062220-104405
Tang, 2014, Swelling behaviors of superabsorbent chitin/carboxymethylcellulose hydrogels, Journal of Materials Science, 49, 2235, 10.1007/s10853-013-7918-0
Teixeira, 1997, Identification of sites of injury in Lactobacillus bulgaricus during heat stress, Journal of Applied Microbiology, 83, 219, 10.1046/j.1365-2672.1997.00221.x
Thomar, 2014, The influence of adding monovalent salt on the rheology of concentrated sodium caseinate suspensions and the solubility of calcium caseinate, International Dairy Journal, 37, 48, 10.1016/j.idairyj.2014.02.007
Torres, 2017, Novel starch based emulsion gels and emulsion microgel particles: Design, structure and rheology, Carbohydrate Polymers, 178, 86, 10.1016/j.carbpol.2017.09.027
Vaziri, 2019, Survivability and oxidative stability of co-microencapsulated L. Plantarum PTCC 1058 and DHA as a juice carrier, Food Bioscience, 32, 10.1016/j.fbio.2019.100460
Velasco, 2015, 11 - sunflower oil minor constituents
Wang, 2020, Tuning microcapsule shell thickness and structure with silk fibroin and nanoparticles for sustained release, ACS Biomaterials Science & Engineering, 6, 4583, 10.1021/acsbiomaterials.0c00835
Wang, 2020, Ultrasonic modification of pectin for enhanced 2-furfurylthiol encapsulation: Process optimization and mechanisms, Journal of the Science of Food and Agriculture, 100, 110, 10.1002/jsfa.10000
Wang, 2022, Microencapsulating alginate-based polymers for probiotics delivery systems and their application, Pharmaceuticals, 15, 644, 10.3390/ph15050644
Yang, 2022, Structure and property changes of whey protein isolate in response to the chemical modification mediated by horseradish peroxidase, glucose oxidase and d-glucose, Food Chemistry, 373, 10.1016/j.foodchem.2021.131328
Yao, 2016, Whey protein isolate/gum Arabic intramolecular soluble complexes improving the physical and oxidative stabilities of conjugated linoleic acid emulsions, RSC Advances, 6, 14635, 10.1039/C5RA26040J
Ya, 2017, Cellulose gel dispersions: Fascinating green particles for the stabilization of oil/water pickering emulsion, Cellulose, 24
Ye, 2012, Permeability and micromechanical properties of silk ionomer microcapsules, Langmuir, 28, 12235, 10.1021/la302455y
Yin, 2022, The dual effect of shellac on survival of spray-dried Lactobacillus rhamnosus GG microcapsules, Food Chemistry, 389, 10.1016/j.foodchem.2022.132999
Zhao, 2022, Recent advances on formation mechanism and functionality of chitosan-based conjugates and their application in o/w emulsion systems: A review, Food Chemistry, 380, 10.1016/j.foodchem.2021.131838