articleTop 10% cited
Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt
LWT · 2005 · Vol. 39(10) · pp. 1221–1227
Kasipathy Kailasapathy✉(Western Sydney University)
Probiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyGut microbiota and healthProbioticLactobacillus acidophilusFood scienceBacteriaBifidobacteriumChemistryLactic acidTasteFlavourBifidobacterium animalis
Citations
452
FWCI
8.84
field-weighted impact
References
40
Percentile
97%
vs. same field & year
Citations per year
Cited by
Encapsulation of probiotic living cells: From laboratory scale to industrial applications
Journal of Food Engineering · 2011 · 852 citations
References
Probiotic Bacteria: Selective Enumeration and Survival in Dairy Foods
Journal of Dairy Science · 2000 · 999 citations
Encapsulation of probiotic bacteria with alginate–starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt
International Journal of Food Microbiology · 2000 · 734 citations
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