-1.Anal, A.K. and Singh, H. 2007. Recent
advances in microencapsulation of
probiotics for industrial applications and
targeted delivery. Food Science and
Technology, 18: 240-251.
2.Arnaud, J., Lacroix, C., and Choplin, L.
1992. Effect of agitation rate on cell
release rate and metabolism during
continuous fermentation with entrapped
growing. Biotechnology Techniques, 6:
265-270.
3.Barnes, H.A. 2008. Handbook of
elementary rheology. 1st ed. Translated
by Abbasi, s.Tehran: Marz-e Danesh
Publications. [In persian].
4.Bourne, M.C. 2008. Food texture and
viscosity: concept and measurement.
2nd ed. Translated by Abbasi,S. Tehran:
Marz-e Danesh Publications.
5.Glicksman, M. 1982. Food
Hydrocolloids. Boca Raton, Florida:
CRC Press Inc., pp. 68–75.
6.Groboillot, A.F., Champagne, C.P.,
Darling, G.F. and Ponelet, D. 1993.
Membrane formation by interfacial cross
linking of chitosan for
microencapsulation of Lactococus lactis.
Biotechnology and bioengineering, 24:
1157-1163.
7.Hassan, A.N., Frank, J.F., Schmidt, K.A.
and Shalabi, S.I. 1996. Textural
properties of yoghurt made with
encapsulated non-ropy lactic cultures.
Journal of Dairy Science, 79: 2098–
2103.
8.Homayouni, A., Azizi, M.R., Ehsani,
M.S., Yarmand, S.H. and Razavi. M.
2008. Effect of microencapsulation and
resistant starch on the probiotic survival
and sensory properties of synbiotic ice
cream. Food Chemistry, 111: 50–55
9. Khalil, A.H. and Mansour, E.H. 1998.
Alginate Encapsulated Bifidobacteria
Survival in Mayonnaise. Journal of Food
Science, 63: 702-705.
10. Kneifel, W., Jaros, D. and Erhard, F.
1993. Microflora and acidification
properties of yogurt and yogurt related
products fermented with commercially
available starter cultures. International
Journal of Food Microbiology, 18:
179−189.
11.Koo, S., Cho, Y., Huh, C., Baek, Y. and
Park, J. 2001. Improvement of the
stability of Lactobacillus casei YIT 9018
by microencapsulation using alginate
and chitosan. Journal of Microbiology
and Biotechnology, 11: 376-383.
12.Krasaekoopt, W., Bhandari, B. and
Deeth, H.C. 2006. Survival of probiotics
encapsulated in chitosan-coated alginate
beads in yoghurt from UHT- and
conventionally treated milk during
storage. LWT food science and
technology, 39: 177–183
13.Laroia, S. and Martin, J.H. 1991.
Methods of enumerating and
propagating bifidobacteria. Cultlered
Dairy Products Journal, 26: 32-33.
14.Lasic, I. 2004. Polyelectrolyte
complexes for microcapsule formation.
In: Nedovic V, Willaert RG (eds) Focus
on biotechnology, vol 8a, Fundamentals
of cell immobilisaton biotechnology.
103-120.
15.Mandal, S., Puniya, A.K., and Singh, K.
2006. Effect of alginate concentrations
on survival of microencapsulated
Lactobacillus casei NCDC-298.
International Dairy Journal, 16: 1190-
1195.
16.Mezger, T.G. 2006. The rheology
handbook for users of rotational and
oscillatory rheometers. 2nd ed.
Hannover: Vincentz Network.
17.Mirzaei, H., Pourjafar, H. and
Homayouni, A. 2011. Effect of calcium
alginate and resistant starch
microencapsulation on the survival rate
of Lactobacillus acidophilus La5 and
sensory properties in Iranian white
brined cheese. Food Chemistry, 132:
1966–1970.
18.Mohammeed, H.A., Abu-Jdayil, B. and
Al-shawabkeh, A. 2004. Effect of solid
concentration on the rheological
Properties of Labneh (Concentrated
Yoghurt) produced from sheep milk.
Journal of Food Engineering, 61: 347-
352.
19.Mortazavian, A.M., Azizi, A., Ehsani,
M.R., Razavi, S.H., Mousavi, S.M.,
Sohrabvandi, S. and Reinheimer, J. A.
2008. Survival of encapsulated probiotic
bacteria in Iranian yogurt drink (Doogh)
after the product exposure to simulated
gastrointestinal conditions.
Milchwissenschaft, 63(4): 427-429.
20.Mortazavian, A., Razavi, S.H., Ehsani,
M.R. and Sohrabvandi, S. 2007.
Principles and Methods of
Microencapsulation of probiotic
Microorganisms. Iranian Journal of
Biotechnology, 5: 1-18.
21.New, N., Chandrkrachni, s., Sterens,
W.F., and Wony, S.M. 2002. Production
of chitosan by solid state and submerged
fermentation. Carbohydrate Polymers.
49: 235-237.
22.Peniche, C., Arguelles-Monal, H.,
Acosta, N. 2003. Chitosan: an attractive
biocompatible polymer for
microencapsulation. Macromolecular
Bioscience, 3: 511-520
23.Possemiers, S., Marzorati, M.,
Verstraete, W. and Van de Wiele, T.
2010. Bacteria and chocolate: A
successful combination for probiotic
delivery. International Journal of Food
Microbiology, 141: 97-103.
24.Sheu, T.Y., Marshall, R.T. and
Heymann, H. 1993. Improving Survival
of Culture Bacteria in Frozen Desserts
by Microentrapment. Journal of Dairy
Science, 76: 1902-1907.
25.Sultana, K., Godward, G., Reynolds, N.,
Arumugaswamy, R., Peiris, P. and
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: 47-55
26.Sun-Waterhouse, D., Zhou, S. and
Wadhwa, J. 2013. Drinking yoghurts
with berry polyphenols added before
and after fermentation. Food Control,
32: 450-460.