Related references
Note: Only part of the references are listed.Application of an alginate-based edible coating with bacteriocin-producing Lactococcus strains in fresh cheese preservation
Sofia P. M. Silva et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Application of Pickering emulsions in probiotic encapsulation- A review
Fatemah Haji et al.
CURRENT RESEARCH IN FOOD SCIENCE (2022)
Quality and nutritional characteristics of traditional curd cheese enriched with thermo-coagulated acid whey protein and indigenous Lactococcus lactis strain
Justina Mileriene et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)
Edible Films and Coatings as Food-Quality Preservers: An Overview
Elsa Diaz-Montes et al.
FOODS (2021)
Edible packaging: Sustainable solutions and novel trends in food packaging
Anka Trajkovska Petkoska et al.
FOOD RESEARCH INTERNATIONAL (2021)
Effect of liquid whey protein concentrate-based edible coating enriched with cinnamon carbon dioxide extract on the quality and shelf life of Eastern European curd cheese
Justina Mileriene et al.
JOURNAL OF DAIRY SCIENCE (2021)
Effect of Indigenous Lactococcus lactis on physicochemical and sensory properties of thermo-coagulated acid whey protein
Justina Mileriene et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)
Microbiological Quality and Resistance to an Artificial Gut Environment of Two Probiotic Formulations
Diletta Mazzantini et al.
FOODS (2021)
Liquid whey protein concentrates as primary raw material for acid dairy gels
Marta Helena Fernandes Henriques et al.
FOOD SCIENCE AND TECHNOLOGY (2020)
Active Whey Protein Edible Films and Coatings Incorporating Lactobacillus buchneri for Penicillium nordicum Control in Cheese
Ana Guimaraes et al.
FOOD AND BIOPROCESS TECHNOLOGY (2020)
Gas Transport Phenomena and Polymer Dynamics in PHB/PLA Blend Films as Potential Packaging Materials
Valentina Siracusa et al.
POLYMERS (2020)
Preparation and Characterization of Coating Based on Protein Nanofibers and Polyphenol and Application for Salted Duck Egg Yolks
Qiannan Wang et al.
FOODS (2020)
Cheese Whey Fermentation by Its Native Microbiota: Proteolysis and Bioactive Peptides Release with ACE-Inhibitory Activity
Miguel A. Mazorra-Manzano et al.
FERMENTATION-BASEL (2020)
Physicochemical, texture properties, and microstructure of yogurt using polymerized whey protein directly prepared from cheese whey as a thickening agent
Tianqi Fang et al.
JOURNAL OF DAIRY SCIENCE (2019)
Characterization of Edible Films Based on Alginate or Whey Protein Incorporated with Bifidobacterium animalis subsp. lactis BB-12 and Prebiotics
Joana Odila Pereira et al.
COATINGS (2019)
Gas barrier and wetting properties of whey protein isolate-based emulsion films
Sabina Galus et al.
POLYMER ENGINEERING AND SCIENCE (2019)
Encapsulation of Probiotics: Proper Selection of the Probiotic Strain and the Influence of Encapsulation Technology and Materials on the Viability of Encapsulated Microorganisms
Ausra Sipailiene et al.
PROBIOTICS AND ANTIMICROBIAL PROTEINS (2018)
A concise guide to active agents for active food packaging
Carla Vilela et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Physical and Antibacterial Properties of Sodium Alginate-Sodium Carboxymethylcellulose Films Containing Lactococcus lactis
Jingsong Ye et al.
MOLECULES (2018)
Lactic acid bacteria as starter cultures: An update in their metabolism and genetics
Thomas Bintsis
AIMS MICROBIOLOGY (2018)
Bioactive whey peptide particles: An emerging class of nutraceutical carriers
Ashkan Madadlou et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
Application of Active Edible Coatings to Improve the Shelf-life of Cheese
Niloofar Bagheripoor et al.
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2018)
Microbial Quality of and Biochemical Changes in Fresh Soft, Acid-Curd Xinotyri Cheese Made from Raw or Pasteurized Goat's Milk
Eleni C. Pappa et al.
FOOD TECHNOLOGY AND BIOTECHNOLOGY (2017)
Diversity and Control of Spoilage Fungi in Dairy Products: An Update
Lucille Garnier et al.
MICROORGANISMS (2017)
Edible films as carrier for lactic acid bacteria
Joana Odila Pereira et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Selection of enhanced antimicrobial activity posing lactic acid bacteria characterised by (GTG)5-PCR fingerprinting
Joana Salomskiene et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Stability of Lactobacillus rhamnosus GG in prebiotic edible films
Christos Soukoulis et al.
FOOD CHEMISTRY (2014)
Soft cheese supplemented with black cumin oil: Impact on food borne pathogens and quality during storage
Mohamed Fawzy Ramadan Hassanien et al.
SAUDI JOURNAL OF BIOLOGICAL SCIENCES (2014)
Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese
O. L. Ramos et al.
JOURNAL OF DAIRY SCIENCE (2012)