1. Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in pasteurized grape juice;Afzaal;Journal of Food Processing and Preservation,2020
2. Physicochemical characteristics, antioxidant activity, and acceptability of strawberry-enriched ketchup sauces;Ahouagi;Food Chemistry,2021
3. Stability and survivability of alginate gum-coated lactobacillus rhamnosus GG in simulated gastrointestinal conditions and probiotic juice development;Ali;Journal of Food Quality,2023
4. Effect of different food stress conditions on the viability of encapsulated Lactobacillus plantarum and Lactobacillus casei isolated from klila (an algerian traditional fermented cheese);Amira;The Journal of Microbiology, Biotechnology and Food Sciences,2019
5. Microencapsulation of Lactobacillus acidophilus La-05 and incorporation in vegan milks: Physicochemical characteristics and survival during storage, exposure to stress conditions, and simulated gastrointestinal digestion;Angélica Andrade Lopes;Food Research International,2020