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The Effect of the Ultra-High-Pressure Homogenization of Protein Encapsulants on the Survivability of Probiotic Cultures after Spray Drying.
Foods. 2019 Dec 17;8(12):689. doi: 10.3390/foods8120689.
Foods. 2019.
PMID: 31861054
Free PMC article.
Microencapsulation of Lactobacillus plantarum NRRL B-1927 with Skim Milk Processed via Ultra-High-Pressure Homogenization.
Mis Solval KE, Cavender G, Jiang N, Chen J, Singh R.
Mis Solval KE, et al.
Molecules. 2020 Aug 25;25(17):3863. doi: 10.3390/molecules25173863.
Molecules. 2020.
PMID: 32854312
Free PMC article.
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Improving the survival of Lactobacillus plantarum NRRL B-1927 during microencapsulation with ultra-high-pressure-homogenized soymilk as a wall material.
Cavender G, Jiang N, Singh RK, Chen J, Mis Solval K.
Cavender G, et al.
Food Res Int. 2021 Jan;139:109831. doi: 10.1016/j.foodres.2020.109831. Epub 2020 Oct 26.
Food Res Int. 2021.
PMID: 33509456
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Influence of Bacterial Competitors on Salmonella enterica and Enterohemorrhagic Escherichia coli Growth in Microbiological Media and Attachment to Vegetable Seeds.
Liu D, Walcott R, Mis Solval K, Chen J.
Liu D, et al.
Foods. 2021 Jan 31;10(2):285. doi: 10.3390/foods10020285.
Foods. 2021.
PMID: 33572548
Free PMC article.
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Evaluation of Low-Cost Smartphone-Based Infrared Cameras to Assess the Cooling and Refrigerated Storage Temperatures of Fresh Produce.
Yang B, Dev Kumar G, Mis Solval K.
Yang B, et al.
Foods. 2022 Oct 30;11(21):3440. doi: 10.3390/foods11213440.
Foods. 2022.
PMID: 36360053
Free PMC article.
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Antimicrobial Efficacy of Pelargonic Acid Micelles against Salmonella varies by Surfactant, Serotype and Stress Response.
Dev Kumar G, Mis Solval K, Mishra A, Macarisin D.
Dev Kumar G, et al.
Sci Rep. 2020 Jun 24;10(1):10287. doi: 10.1038/s41598-020-67223-y.
Sci Rep. 2020.
PMID: 32581319
Free PMC article.
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Physicochemical Properties of Microencapsulated ω-3 Salmon Oil with Egg White Powder.
Mis Solval K, Bankston JD, Bechtel PJ, Sathivel S.
Mis Solval K, et al.
J Food Sci. 2016 Mar;81(3):E600-9. doi: 10.1111/1750-3841.13228. Epub 2016 Feb 11.
J Food Sci. 2016.
PMID: 26868895
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