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Inactivation mechanisms of lactic acid starter cultures preserved by drying processes

Journal of applied microbiology, 2008-07, Vol.105 (1), p.1-13

2008

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Impact of oil type and pH value on oil-in-water emulsions stabilized by egg yolk granules

Colloids and surfaces. A, Physicochemical and engineering aspects, 2019-11, Vol.581, p.123788, Article 123788

2019

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Microwave-freeze drying of lactic acid bacteria: Influence of process parameters on drying behavior and viability

Innovative food science & emerging technologies, 2018-08, Vol.48, p.90-98

2018

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The Concept of Microwave Foam Drying Under Vacuum: A Gentle Preservation Method for Sensitive Biological Material

Journal of food science, 2019-07, Vol.84 (7), p.1682-1691

2019

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Rheological properties of fresh and reconstituted milk protein concentrates under standard and processing conditions

Journal of colloid and interface science, 2019-03, Vol.537, p.458-464

2019

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Impact of hydrocolloid addition and microwave processing condition on drying behavior of foamed raspberry puree

Journal of food engineering, 2019-01, Vol.240, p.83-91

2019

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Protective effect of sugars on storage stability of microwave freeze‐dried and freeze‐dried Lactobacillus paracasei F19

Journal of applied microbiology, 2018-10, Vol.125 (4), p.1128-1136

2018

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Effect of transglutaminase-treated milk powders on the properties of skim milk yoghurt

International dairy journal, 2011-09, Vol.21 (9), p.628-635

2011

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Interrelations between consecutive process steps: Using the example of the displacement of dispersions subsequently to the filtration

Journal of food engineering, 2019-12, Vol.263, p.155-164

2019

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Influence of spore and carrier material surface hydrophobicity on decontamination efficacy with condensing hydrogen peroxide vapour

Journal of applied microbiology, 2018-05, Vol.124 (5), p.1071-1081

2018

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Impact of Hydrocolloids and Homogenization Treatment on the Foaming Properties of Raspberry Fruit Puree

Food and bioprocess technology, 2018-12, Vol.11 (12), p.2253-2264

2018

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Structural basis of the impact of microwave drying on survival and shelf life of Lactobacillus paracasei

Food science & technology, 2018-12, Vol.98, p.291-298

2018

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Effect of membrane length, membrane resistance, and filtration conditions on the fractionation of milk proteins by microfiltration

Journal of dairy science, 2012-04, Vol.95 (4), p.1590-1602

2012

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Gelation of Pre-Renneted Milk Concentrate During Spray Drying and Rehydration for Microcapsule Formation

Food and bioprocess technology, 2019-02, Vol.12 (2), p.211-219

2019

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Combined influence of fermentation and drying conditions on survival and metabolic activity of starter and probiotic cultures after low-temperature vacuum drying

Journal of biotechnology, 2012-06, Vol.159 (4), p.351-357

2012

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Kinetics of Formation and Physicochemical Characterization of Thermally-Induced β-Lactoglobulin Aggregates

Journal of food science, 2010-06, Vol.75 (5), p.E261-E268

2010

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Structural Study on Hen-egg Yolk High Density Lipoprotein (HDL) Granules

Food biophysics, 2014-12, Vol.9 (4), p.314-321

2014

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Storage stability of vacuum-dried probiotic bacterium Lactobacillus paracasei F19

Food and bioproducts processing, 2012-04, Vol.90 (2), p.295-300

2012

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Damage of cell envelope of Lactobacillus helveticus during vacuum drying

Journal of applied microbiology, 2007-03, Vol.102 (3), p.748-756

2007

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Influence of the surface temperature of packaging specimens on the inactivation of Bacillus spores by means of gaseous H2O2

Journal of applied microbiology, 2012-03, Vol.112 (3), p.493-501

2012

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Microwave-Vacuum Drying of Lactic Acid Bacteria: Influence of Process Parameters on Survival and Acidification Activity

Food and bioprocess technology, 2016-11, Vol.9 (11), p.1901-1911

2016

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Model representation of flow patterns in the displacement of non-Newtonian products from spiral-wound membranes

Journal of membrane science, 2021-04, Vol.624, p.118983, Article 118983

2021

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Impact of Water Activity, Temperature, and Physical State on the Storage Stability of Lactobacillus paracasei ssp. paracasei Freeze-Dried in a Lactose Matrix

Biotechnology progress, 2007-07, Vol.23 (4), p.794-800

2007

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Structural characterization of casein micelles: shape changes during film formation

Journal of physics. Condensed matter, 2011-11, Vol.23 (44), p.444201-7

2011

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Length dependency of flux and protein permeation in crossflow microfiltration of skimmed milk

Journal of membrane science, 2008-12, Vol.325 (2), p.887-894

2008

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Inactivation mechanisms of lactic acid starter cultures preserved by drying processes

Impact of oil type and pH value on oil-in-water emulsions stabilized by egg yolk granules

Microwave-freeze drying of lactic acid bacteria: Influence of process parameters on drying behavior and viability

The Concept of Microwave Foam Drying Under Vacuum: A Gentle Preservation Method for Sensitive Biological Material

Rheological properties of fresh and reconstituted milk protein concentrates under standard and processing conditions

Impact of hydrocolloid addition and microwave processing condition on drying behavior of foamed raspberry puree

Protective effect of sugars on storage stability of microwave freeze‐dried and freeze‐dried Lactobacillus paracasei F19

Effect of transglutaminase-treated milk powders on the properties of skim milk yoghurt

Interrelations between consecutive process steps: Using the example of the displacement of dispersions subsequently to the filtration

Influence of spore and carrier material surface hydrophobicity on decontamination efficacy with condensing hydrogen peroxide vapour

Impact of Hydrocolloids and Homogenization Treatment on the Foaming Properties of Raspberry Fruit Puree

Structural basis of the impact of microwave drying on survival and shelf life of Lactobacillus paracasei

Effect of membrane length, membrane resistance, and filtration conditions on the fractionation of milk proteins by microfiltration

Gelation of Pre-Renneted Milk Concentrate During Spray Drying and Rehydration for Microcapsule Formation

Combined influence of fermentation and drying conditions on survival and metabolic activity of starter and probiotic cultures after low-temperature vacuum drying

Kinetics of Formation and Physicochemical Characterization of Thermally-Induced β-Lactoglobulin Aggregates

Structural Study on Hen-egg Yolk High Density Lipoprotein (HDL) Granules

Storage stability of vacuum-dried probiotic bacterium Lactobacillus paracasei F19

Damage of cell envelope of Lactobacillus helveticus during vacuum drying

Influence of the surface temperature of packaging specimens on the inactivation of Bacillus spores by means of gaseous H2O2

Microwave-Vacuum Drying of Lactic Acid Bacteria: Influence of Process Parameters on Survival and Acidification Activity

Model representation of flow patterns in the displacement of non-Newtonian products from spiral-wound membranes

Impact of Water Activity, Temperature, and Physical State on the Storage Stability of Lactobacillus paracasei ssp. paracasei Freeze-Dried in a Lactose Matrix

Structural characterization of casein micelles: shape changes during film formation

Length dependency of flux and protein permeation in crossflow microfiltration of skimmed milk

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