Encapsulation of oil in powder using spray drying and fluidised bed agglomeration / M. Fuchs [et al.] // Journal of Food Engineering. – 2006. – Vol. 75. – Р. 27–35.
Encapsulation Sanguansri L. of mixtures of tuna oil, tributyrin and resveratrol in a spray dried powder formulation / L. Sanguansri [et al.] // Food & Function. – 2013. – Vol. 4. – Р. 1794–1802.
Encapsulation of probiotic bacteria with alginate-starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt / K. Sultana [et al.] // International Journal of Food Microbiology. – 2000. – Vol. 62. – P. 47–55.
Encapsulation of rosemary oil in ethylcellulose microcapsules / B. Voncina [et al.] // Polymer Journal. – 2009. – Vol. 1. – P. 13–19.
Estimation of the activation energy of carbohydrate polymers blends as selection criteria for their use as wall material for spray-dried microcapsules / C. Perez-Alonso [et al.] // Carbohydrate Polymers. – 2003. – Vol. 53. – Р. 197–203.
Evaluation of microencapsulation of a Bifidobacterium strain with starch as an approach to prolonging viability during storage / K. O’Riordan, D. Andrews, K. Buckle, P. Conway // Journal of Applied Microbiology. – 2001. – Vol. 91. – P. 1059–1066.
Evidence and characterization of complex coacervates containing plant proteins: application to the microencapsulation of oil droplets / V. Ducel, J. Richard, P. Saulnier, Y. Popineau, F. Boury // Colloids and Surfaces A: Physicochemical and Engineering Aspects. – 2004. – Vol. 232. – Р. 239–247.
Exploring the antioxidant potential of Helichrysum stoechas (L.) Moench phenolic compounds for cosmetic applications: chemical characterization, microencapsulation and incorporation into a moisturizer / M. R. Barroso [et al.] // Industrial Crops and Products. – 2014. – Vol. 53. – P. 330–336.
Fang, Z. Encapsulation of polyphenols – a review / Z. Fang, B. Bhandari // Trends in Food Science & Technology. – Vol. 21. – Р. 510–523.
Favaro-Trindade, C. S. Microencapsulationof L. acidophilus (La-05) and B. lactis (Bb-12) and evaluation of their survival at the pH values of the stomach and in bile / C. S. Favaro-Trindade, C. R. F. Grosso // Journal of Microencapsulation. – 2002. – Vol. 19. – P. 485–494.
Fernandes, R.V.D.B. Gum arabic/starch/maltodextrin/inulin as wall materials on the microencapsulation of rosemary essential oil / R.V. D. B. Fernandes, S. V. Borges, D. A. Botrel // Carbohydrate Polymers. 2014. – Vol. 101. – Р. 524–532.
Flavour encapsulation and controlled release – a review / A. Madene, M. Jacquot, J. Scher, S. Desobry // International Journal of Food Science & Technology. – 2006. – Vol. 41. – Р. 1–21.
Garcia, M. Fragrance delivery system for surface cleaners and conditioners / M. Garcia // Focus Surf. – 2008. – Vol. 45. – Р. 1–18.
Ghodussi, H. B. The test of time / H. B. Ghodussi, R. K. Robinson // Dairy Industry International. – 1996. – Vol. 61. – P. 25–28.
Goderska, K. Characterization of microcapsulated Lactobacillus rhamnosus LR7 strain / K. Goderska, M. Zybals, Z. Czarnecki // Polish Journal of Food and Nutrition. – 2003. – Vol. 12. – P. 237–238.
Godshall, M. A. How carbohydrates influence food flavor / M. A. Godshall // Journal of Food Technology. – 1997. – Vol. 51. – Р. 63–67.
Gouin, S. Microencapsulation: industrial appraisal of existing technologies and trends / S. Gouin // Trends in Food Science & Technology. – 2004. – Vol. 15. – Р. 330–347.
Hamilton-Miller, J. M. Public health issues arising from microbiological and labeling quality of foods and supplements containing probiotic microorganisms / J. M. Hamilton-Miller, S. Shah, J. T. Winkler // Public Health Nutrition. – 1999. – Vol. 2. – P. 223–229.
Haynes, I. N. Survival of probiotic cultures in low fat ice cream / I. N. Haynes, M. J. Playne // Australian Journal of Dairy Technology. – 2002. – Vol. 57(1). – P. 10–14.
Hedges, A. Utilization of β-cyclodextrin in food / A. Hedges, C. McBride // Cereal Foods World. – 1999. – Vol. 44. – Р. 700–704.
Hekmat, S. Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as a probiotic food / S. Hekmat, D. J. Mcmahon // Journal of dairy science. – 1992. – Vol. 75. – P.1415–1422.
Huang, H.-J. Microencapsulation based on emulsification for producing pharmaceutical products: a literature review / H.-J. Huang,
W.-K. Yuan, X. D. Chen // Developments in Chemical Engineering and Mineral Processing. – 2008. – Vol. 14. – P. 515–544.
Immobilized cell technology for the dairy industry / C. Lacroix, F. Grattepanche, Y. Doleyres, D. Bergmaier // Cell immobilization biotechnology, focus in biotechnology. – 2005.
Influence of agglomeration on physical characteristics and oxidative stability of spray-dried oil powder with milk protein and trehalose wall material / E. Domian, A. Sulek, J. Cenkier, A. Kerschke // Journal of Food Engineering. – 2014. – Vol. 125. – Р. 34–43.
Influence of emulsion composition and spray-drying conditions on microencapsulation of tilapia oil / H. Huang [et al.] // Journal of Food Science and Technology. – 2014. – Vol. 51. – Р. 2148–2154.
Kailasapathy, K. Survival and therapeutic potential of probiotic organisms with reference to Lactobacillus acidophilus and Bifidobacterium spp. Immunol / K. Kailasapathy, J. Chin // Journal of Cell Biology. – 2000. – Vol. 78. – P. 80–88.
Kailasapathy, K. Survival of free and microencapsulated Lactobacillus acidophilus and Bifidobacterium lactis and their effect on texture of feta cheese // K. Kailasapathy, L. Masondole / Australian Journal Dairy Technology. – 2005. – Vol. 60. – P. 252–258.
Kanakdande, D. Stability of cumin oleoresin microencapsulated in different combination of gum arabic, maltodextrin and modified starch / D. Kanakdande, R. Bhosale, R. S. Singhal // Carbohydrate Polymers. – 2007. – Vol. 67. – Р. 536–541.
Kebary, K. M. K. Improving viability of bifidobacteria and their effect on frozen milk / K. M. K. Kebary, S. A. Hussein, R. M. Badawi // Egyptian Journal of Dairy Science. – 1998. – Vol. 26. – P. 319–337.
Keweloh, H. Phenol-induced membrane changesin free and immobilized E. coli / H. Keweloh, G. Weyrauch, H. J. Rehm // Applied Microbiology and Biotechnology. – 1990. – Vol. 33. – P. 66–71.
Khalil, A. H. Alginate encapsulated bifidobacteria survival in mayonnaise / A. H. Khalil, E. H. Mansour // Journal of Food Science. – 1998. – Vol. 63. – P. 702–705.
King, A. H. Encapsulation of Food Ingredients: A review of available technology, focussing on hydrocolloids / A. H. King // Encapsulation and Controlled Release of Food Ingredients. ACS Symposium Series. – 1995. – Vol. 590. – P. 26–39.
Krasaekoopt, W. Evaluation of encapsulation techniques of probiotics for yoghurt / W. Krasaekoopt, B. Bhandari, H. Deeth // International Dairy Journal. – 2003. – Vol. 13. – P. 3–13.
Krisch, J. Ethanol and acetic acid tolerance in free and immobilized cells of Saccharomyces cerevisiae and Acetobacter aceti / J. Krisch, B. Szajani // Biotechnology Letters. –