References
- 1. Argin-Soysal, S., Kofinas, P. & Lo, Y. M. (2009). Effect of complexation conditions on xanthan–chitosan polyelectrolyte complex gels. Food Hydrocolloids, 23(1), 202-209. DOI: 10.1016/j.foodhyd.2007.12.011.10.1016/j.foodhyd.2007.12.011
- 2. Argin, S., Kofinas, P. & Lo, Y. M. (2014). The cell release kinetics and the swelling behavior of physically crosslinked xanthan–chitosan hydrogels in simulated gastrointestinal conditions. Food Hydrocolloids, 40(oct.), 138-144. DOI: 10.1016/j.foodhyd.2014.02.01810.1016/j.foodhyd.2014.02.018
- 3. Agnihotri, S. A., Jawalkar, S. S. & Aminabhavi, T. M. (2006). Controlled release of cephalexin through gellan gum beads: effect of formulation parameters on entrapment efficiency, size, and drug release. European Journal of Pharmaceutics & Biopharmaceutics, 63(3), 0-261. DOI: 10.1016/j.ejpb.2005.12.008.10.1016/j.ejpb.2005.12.008
- 4. Fareez, I. M., Lim, S. M., Mishra, R. K. & Ramasamy, K. (2015). Chitosan coated alginate-xanthan gum bead enhanced pH and thermotolerance of lactobacillus plantarum lab12. International Journal of Biological Macromolecules, 72, 1419-1428. DOI: 10.1016/j.ijbiomac.2014.10.054.10.1016/j.ijbiomac.2014.10.054
- 5. Gareth, Gordon, Syngai, Ragupathi, Gopi & Rupjyoti, et al. (2016). Probiotics - the versatile functional food ingredients. Journal of Food Science&Technology, 53(2), 921-933. DOI: 10.1007/s13197-015-2011-0.10.1007/s13197-015-2011-0
- 6. Islam & Ariful, M. (2010). Microencapsulation of live probiotic bacteria. Journal of Microbiology & Biotechnology, 20(10), 1367-1377. DOI: 10.4014/jmb.1003.03020.10.4014/jmb.1003.03020
- 7. Kekkonen, R. A., Sysi-Aho, M., Seppanen-Laakso, T., Julkunen, I., Vapaatalo, H. & Oresic, M., et al. (2008). Effect of probiotic Lactobacillus rhamnosus GG intervention on global serum lipidomic profiles in healthy adults. World Journal of Gastroenterology,14(020), 3188-3194. DOI: 10.3748/wjg.14.3188.10.3748/wjg.14.3188
- 8. Lee, J. S., Cha, D. S., & Park, H. J. (2005). Survival of freeze-dried Lactobacillus bulgaricus KFRI 673 in chitosan-coated calcium alginate microparticles. Journal of Agricultural and Food Chemistry, 52(24), 7300-7305. DOI: 10.1021/jf040235k.10.1021/jf040235k
- 9. Lee, S. T., Mi, F. L., Shen, Y. J. & Shyu, S. S. (2001). Equilibrium and kinetic studies of copper(ii) ion uptake by chitosan-tripolyphosphate chelating resin. Polymer, 42(5), 1879-1892. DOI: 10.1016/S0032-3861(00)00402-X.10.1016/S0032-3861(00)00402-X
- 10. Magnin D, Lefebvre J, Chornet E, et al. (2017). Structural, thermal, physical, mechanical, and barrier properties of chitosan films with the addition of xanthan gum. Journal of Food Science, 82(3). DOI: 10.1111/1750-3841.13653.10.1111/1750-3841.1365328218968
- 11. Martín, María José, Lara-Villoslada, F., Ruiz, María Adolfina & Morales, María Encarnación. (2015). Microencapsulation of bacteria: a review of different technologies and their impact on the probiotic effects. Innovative Food Science & Emerging Technologies, 27, 15-25. DOI: 10.1016/j.ifset.2014.09.010.10.1016/j.ifset.2014.09.010
- 12. Maurstad, G., Bausch, A. R., Sikorski, P. & Bjørn T. Stokke. (2010). Electrostatically self-assembled multilayers of chitosan and xanthan studied by atomic force microscopy and micro- interferometry. Macromolecular Symposia, 227(1), 161-172. DOI: 1010.1002/masy.200550916.10.1002/masy.200550916
- 13. Norton, A. B., Cox, P. W., & Spyropoulos, F. (2011). Acid gelation of low acyl gellan gum relevant to self-structuring in the human stomach. Food Hydrocolloids, 25(5), 1105-1111. DOI: 10.1016/j.foodhyd.2010.10.007.10.1016/j.foodhyd.2010.10.007
- 14. Sarkar, S. (2010). Approaches for enhancing the viability of probiotics: a review. British Food Journal, 112(4), 329-349. DOI: 10.1108/00070701011034376.10.1108/00070701011034376
- 15. Solanki, H. K., Pawar, D. D., Shah, D. A., Prajapati, V. D., Jani, G. K. & Mulla, A. M., et al. (2013). Development of microencapsulation delivery system for long-term preservation of probiotics as biotherapeutics agent. BioMed Research International, 2013, 620719. DOI: 10.1155/2013/620719.10.1155/2013/620719
- 16. Sultana, K., Godward, G., Reynolds, N., Arumugaswamy, R., Peiris, P. & Kailasapathy, K. (2000). Encapsulation of probiotic bacteria with alginate–starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt. International Journal of Food Microbiology, 62(1-2), 47-55. DOI: 10.1016/S0168-1605(00)00380-9.10.1016/S0168-1605(00)00380-9
- 17. Sun, W. & Griffiths, M. W. (2000). Survival of Bifidobacteria in yoghurt and gastric juice following immobilization in gellan-xanthan beads. International Journal of Food Microbiology, 61(1), 17-25. DOI: 10.1016/S0168-1605(00)00327-5.10.1016/S0168-1605(00)00327-5
- 18. Verma, A., Dixit, R., Singh, U. P., Soni, S. & Pandit, J. K. (2011). Preparation and characterization of gellan-chitosan polyelectrolyte complex beads. LATIN AMERICAN JOURNAL OF PHARMACY, 30(6), 1186-1195.
- 19. Vishwanathan, K. H., Singh, V., & Subramanian, R. (2011). Wet grinding characteristics of soybean for soymilk extraction. Journal of Food Engineering, 106(1), 28-34. DOI: 10.1016/j.jfoodeng.2011.04.002.10.1016/j.jfoodeng.2011.04.002
- 20. WHO/FAO. (2001). Evaluation of health and nutritional properties of powder milk and live lactic acid bacteria. Food and Nutrition Paper, 71.