| Survival and therapeutic potential of probiotic organisms with reference to Lactobacillus acidophilus and Bifidobacterium spp. K Kailasapathy, J Chin Immunology and cell biology 78 (1), 80-88, 2000 | 1238 | 2000 |
| Encapsulation of probiotic bacteria with alginate–starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt K Sultana, G Godward, N Reynolds, R Arumugaswamy, P Peiris, ... International journal of food microbiology 62 (1-2), 47-55, 2000 | 1001 | 2000 |
| Microencapsulation of probiotic bacteria: technology and potential applications K Kailasapathy Current issues in intestinal microbiology 3 (2), 39-48, 2002 | 818 | 2002 |
| An improved method of microencapsulation and its evaluation to protect Lactobacillus spp. in simulated gastric conditions V Chandramouli, K Kailasapathy, P Peiris, M Jones Journal of microbiological methods 56 (1), 27-35, 2004 | 664 | 2004 |
| Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt K Kailasapathy LWT-Food Science and Technology 39 (10), 1221-1227, 2006 | 631 | 2006 |
| L. acidophilus and Bifidobacterium spp.-their therapeutic potential and survival in yogurt K Kailasapathy, S Rybka Australian Journal of Dairy Technology 52 (1), 28, 1997 | 400 | 1997 |
| Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurts K Kailasapathy, I Harmstorf, M Phillips LWT-Food Science and Technology 41 (7), 1317-1322, 2008 | 396 | 2008 |
| Effect of co‐encapsulation of probiotics with prebiotics on increasing the viability of encapsulated bacteria under in vitro acidic and bile salt conditions and in yogurt CI And, K Kailasapathy Journal of food science 70 (1), M18-M23, 2005 | 295 | 2005 |
| Fermented foods and beverages of the world JP Tamang, K Kailasapathy CRC press, 2010 | 281 | 2010 |
| Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese M Phillips, K Kailasapathy, L Tran International journal of food microbiology 108 (2), 276-280, 2006 | 272 | 2006 |
| A review of oxygen toxicity in probiotic yogurts: influence on the survival of probiotic bacteria and protective techniques A Talwalkar, K Kailasapathy Comprehensive Reviews in Food Science and Food Safety 3 (3), 117-124, 2004 | 253 | 2004 |
| The survival of culture bacteria in fresh and freeze-dried AB yoghurts. S Rybka, K Kailasapathy | 224 | 1995 |
| The role of oxygen in the viability of probiotic bacteria with reference to L. acidophilus and Bifidobacterium spp. A Talwalkar, K Kailasapathy Current issues in intestinal microbiology 5 (1), 1-8, 2004 | 216 | 2004 |
| Identification of bioactive peptides in commercial Cheddar cheese SR Pritchard, M Phillips, K Kailasapathy Food research international 43 (5), 1545-1548, 2010 | 213 | 2010 |
| Metabolic and biochemical responses of probiotic bacteria to oxygen A Talwalkar, K Kailasapathy Journal of dairy science 86 (8), 2537-2546, 2003 | 198 | 2003 |
| Effect of packaging materials and dissolved oxygen on the survival of probiotic bacteria in yoghurt A Talwalkar, CW Miller, K Kailasapathy, MH Nguyen International journal of food science & technology 39 (6), 605-611, 2004 | 183 | 2004 |
| Encapsulation technologies for functional foods and nutraceutical product development. K Kailasapathy CABI Reviews, 1-19, 2009 | 159 | 2009 |
| Alginate–pectin microcapsules as a potential for folic acid delivery in foods H Madziva, K Kailasapathy, M Phillips Journal of Microencapsulation 22 (4), 343-351, 2005 | 149 | 2005 |
| Microencapsulation of enzymes for potential application in acceleration of cheese ripening K Anjani, K Kailasapathy, M Phillips International Dairy Journal 17 (1), 79-86, 2007 | 148 | 2007 |
| Survival and [beta]-D-galactosidase activity of encapsulated and free Lactobacillus acidophilus and Bifidobacterium lactis in ice-cream K Kailasapathy, K Sultana Australian Journal of Dairy Technology 58 (3), 223, 2003 | 145 | 2003 |
