ArticleFood science and biotechnology2025
Freeze drying microencapsulation using whey protein, maltodextrin and corn powder improved survivability of probiotics during storage.
Article in Food science and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
4 citing papers in PubMed.
- Natural Macromolecules as Building Blocks for Microcapsule Formation in Drug Delivery.Pharmaceutics · 2026Review
- Recent Progress in Probiotic Encapsulation: Techniques, Characterization and Food Industry Prospects.Foods (Basel, Switzerland) · 2026Review
- Investigating the release of the bioactive components of novel nutraceuticals combining potentially probiotic Limosilactobacillus fermentum and freeze-dried jabuticaba peel during gastrointestinal digestion for long-term storage.Probiotics and antimicrobial proteins · 2026Article
- Eco-friendly microencapsulation ofVeterinary world · 2025Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Various studies demonstrated that probiotics play important roles in maintaining the balance of microorganisms in the body. Some strains produce bile salt hydrolase enzyme (BSH), which is an indirect mechanism for lowering cholesterol. BSH-producing probiotics as a supplement might be an alternative way to help reducing cholesterol in the body. The aim of this study was to investigate the effects of different microcapsule formulations with selected vegetable powders on growth characteristics of 3 Thai probiotic strains, Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-024-01706-w.
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Registered trials
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