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For: Reque PM, Brandelli A. Encapsulation of probiotics and nutraceuticals: Applications in functional food industry. Trends in Food Science & Technology 2021;114:1-10. [DOI: 10.1016/j.tifs.2021.05.022] [Cited by in Crossref: 43] [Cited by in F6Publishing: 28] [Article Influence: 21.5] [Reference Citation Analysis]
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19 Farahmand A, Ghorani B, Emadzadeh B, Sarabi-jamab M, Emadzadeh M, Modiri A, Tucker N. Millifluidic-assisted ionic gelation technique for encapsulation of probiotics in double-layered polysaccharide structure. Food Research International 2022;160:111699. [DOI: 10.1016/j.foodres.2022.111699] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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24 Islam F, Noman M, Afzaal M, Saeed F, Ahmad S, Zubair MW, Zahra SM, Hussain M, Ateeq H, Awuchi CG, Balasubramanian R. Synthesis and Food Applications of Resistant Starch-Based Nanoparticles. Journal of Nanomaterials 2022;2022:1-10. [DOI: 10.1155/2022/8729258] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
25 Enayati M, Madarshahian S, Yan B, Ufheil G, Abbaspourrad A. Granulation and encapsulation of N-Acetylcysteine (NAC) by internal phase separation. Food Hydrocolloids 2022;130:107699. [DOI: 10.1016/j.foodhyd.2022.107699] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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27 Fareed F, Saeed F, Afzaal M, Imran A, Ahmad A, Mahmood K, Shah YA, Hussain M, Ateeq H. Fabrication of electrospun gum Arabic–polyvinyl alcohol blend nanofibers for improved viability of the probiotic. J Food Sci Technol 2022. [DOI: 10.1007/s13197-022-05567-1] [Reference Citation Analysis]
28 Afzaal M, Saeed F, Ateeq H, Shah YA, Hussain M, Javed A, Ikram A, Raza MA, Nayik GA, Alfarraj S, Ansari MJ, Karabagias IK. Effect of Cellulose–Chitosan Hybrid-Based Encapsulation on the Viability and Stability of Probiotics under Simulated Gastric Transit and in Kefir. Biomimetics 2022;7:109. [DOI: 10.3390/biomimetics7030109] [Reference Citation Analysis]
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32 Carine Raddatz G, Sonza Pinto V, Queiroz Zepka L, Smanioto Barin J, José Cichoski A, de Bona da Silva C, Lozano Sanchez J, Gomes da Cruz A, Ragagnin de Menezes C. Use of red onion (Allium cepa L.) residue extract in the co-microencapsulation of probiotics added to a vegan product. Food Research International 2022. [DOI: 10.1016/j.foodres.2022.111854] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
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34 El-ramady H, Hajdú P, Törős G, Badgar K, Llanaj X, Kiss A, Abdalla N, Omara AE, Elsakhawy T, Elbasiouny H, Elbehiry F, Amer M, El-mahrouk ME, Prokisch J. Plant Nutrition for Human Health: A Pictorial Review on Plant Bioactive Compounds for Sustainable Agriculture. Sustainability 2022;14:8329. [DOI: 10.3390/su14148329] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
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39 Lima WDL, Monteiro SS, Pasquali MADB. Study of Fermentation Strategies by Lactobacillus gasseri for the Production of Probiotic Food Using Passion Fruit Juice Combined with Green Tea as Raw Material. Foods 2022;11:1471. [DOI: 10.3390/foods11101471] [Reference Citation Analysis]
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44 Apiwattanasiri P, Charoen R, Rittisak S, Phattayakorn K, Jantrasee S, Savedboworn W. Co-encapsulation efficiency of silk sericin-alginate-prebiotics and the effectiveness of silk sericin coating layer on the survival of probiotic Lactobacillus casei. Food Bioscience 2022;46:101576. [DOI: 10.1016/j.fbio.2022.101576] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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