Related references
Note: Only part of the references are listed.Pilot-scale production of exopolysaccharide from Leuconostoc pseudomesenteroides XG5 and its application in set yogurt
Lei Pan et al.
JOURNAL OF DAIRY SCIENCE (2022)
Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low-field 1H NMR relaxometry study
Sinem Akkaya et al.
JOURNAL OF FOOD SCIENCE (2021)
Bacterial exopolysaccharides for improvement of technological, functional and rheological properties of yoghurt
Swati Tiwari et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Current applications of exopolysaccharides from lactic acid bacteria in the development of food active edible packaging
Mehran Moradi et al.
CURRENT OPINION IN FOOD SCIENCE (2021)
Preparation, characterization and antioxidant activities of derivatives of exopolysaccharide from Lactobacillus helveticus MB2-1
Luyao Xiao et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Structural characterization and immunomodulatory activity of an exopolysaccharide produced by Lactobacillus helveticus LZ-R-5
Xiu You et al.
CARBOHYDRATE POLYMERS (2020)
Exopolysaccharides from yoghurt fermented by Lactobacillus paracasei: Production, purification and its binding to sodium caseinate
Xiao-Wei Li et al.
FOOD HYDROCOLLOIDS (2020)
Influences of drying methods on the structural, physicochemical and antioxidant properties of exopolysaccharide from Lactobacillus helveticus MB2-1
Luyao Xiao et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Probiotic Lactobacillus casei Zhang improved the properties of stirred yogurt
Mei Bai et al.
FOOD BIOSCIENCE (2020)
Isolation, purification, characterization and immunostimulatory activity of an exopolysaccharide produced by Lactobacillus pentosus LZ-R-17 isolated from Tibetan kefir
Xiu You et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Exopolysaccharide produced by the potential probiotic Lactococcus garvieae C47: Structural characteristics, rheological properties, bioactivities and impact on fermented camel milk
Mutamed Ayyash et al.
FOOD CHEMISTRY (2020)
Effect of guar fiber on physicochemical, textural and sensory properties of sweetened strained yoghurt
Sheweta Barak et al.
BIOINTERFACE RESEARCH IN APPLIED CHEMISTRY (2020)
The exopolysaccharide properties and structures database: EPS-DB. Application to bacterial exopolysaccharides
Johnny Birch et al.
CARBOHYDRATE POLYMERS (2019)
Exopolysaccharides production by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12: Optimization of fermentation variables and characterization of structure and bioactivities
Saber Amiri et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Okra polysaccharide: Effect on the texture and microstructure of set yoghurt as a new natural stabilizer
Kang Xu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Isolation, structure elucidation, and immunostimulatory activity of polysaccharide fractions from Boswellia carterii frankincense resin
Najlaa A. Hosain et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Functional and textural properties of vegetable-fibre enriched yoghurt
Eda Yildiz et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2019)
Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate
Bal Kumari Sharma Khanal et al.
FOOD HYDROCOLLOIDS (2018)
Characterization and immunomodulatory activity of an exopolysaccharide produced by Lactobacillus plantarum JLK0142 isolated from fermented dairy tofu
Ji Wang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Structure characterization of two novel polysaccharides from Colocasia esculenta (taro) and a comparative study of their immunomodulatory activities
Huixian Li et al.
JOURNAL OF FUNCTIONAL FOODS (2018)
Lactic Acid Bacteria Exopolysaccharides in Foods and Beverages: Isolation, Properties, Characterization, and Health Benefits
Kieran M. Lynch et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 9 (2018)
Combined effects of ultrasound and calcium on the chelate-soluble pectin and quality of strawberries during storage
Lifen Zhang et al.
CARBOHYDRATE POLYMERS (2018)
Effect of different polysaccharides on swelling of composite whey protein hydrogels: A low field (LF) NMR relaxometry study
Baris Ozel et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2017)
Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt
Phuong T. M. Nguyen et al.
FOOD HYDROCOLLOIDS (2017)
Effect of whey protein phase volume on the tribology, rheology and sensory properties of fat-free stirred yoghurts
Saara Laiho et al.
FOOD HYDROCOLLOIDS (2017)
Rheological, thermal and microstructural properties of whey protein isolate-modified cassava starch mixed gels at different pH values
Fei Ren et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)
Characterization of lactic acid bacteria from yogurt-like product fermented with pine cone and determination of their role on physicochemical, textural and microbiological properties of product
Durmus Sert et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Structural characterization and antioxidant property of released exopolysaccharides from Lactobacillus delbrueckii ssp bulgaricus SRFM-1
Weizhi Tang et al.
CARBOHYDRATE POLYMERS (2017)
Short communication: Serum composition of milk subjected to re-equilibration by dialysis at different temperatures, after pH adjustments
Zhengtao Zhao et al.
JOURNAL OF DAIRY SCIENCE (2016)
Characterization of yogurts made with milk solids nonfat by rheological behavior and nuclear magnetic resonance spectroscopy
Hai-Yan Yu et al.
JOURNAL OF FOOD AND DRUG ANALYSIS (2016)
Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt
Rabin Gyawali et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Characterization of an exopolysaccharide produced by Lactobacillus plantarum YW11 isolated from Tibet Kefir
Ji Wang et al.
CARBOHYDRATE POLYMERS (2015)
Characterization of a novel polysaccharide with anti-colon cancer activity from Lactobacillus helveticus MB2-1
Wei Li et al.
CARBOHYDRATE RESEARCH (2015)
Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels
Zhihua Pang et al.
FOOD RESEARCH INTERNATIONAL (2015)
Structural Characterization and Anticancer Activity of Cell-Bound Exopolysaccharide from Lactobacillus helveticus MB2-1
Wei Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Structural elucidation and antioxidant activities of exopolysaccharides from Lactobacillus helveticus MB2-1
Wei Li et al.
CARBOHYDRATE POLYMERS (2014)
Characterization of an.antiproliferative exopolysaccharide (LHEPS-2) from Lactobacillus helveticus MB2-1
Wei Li et al.
CARBOHYDRATE POLYMERS (2014)
Acid-induced gelation properties of heated whey protein-pectin soluble complex (Part I): Effect of initial pH
Sha Zhang et al.
FOOD HYDROCOLLOIDS (2014)
Effect of exopolysaccharides from lactic acid bacteria on the texture and microstructure of buffalo yoghurt
Tongxiang Yang et al.
INTERNATIONAL DAIRY JOURNAL (2014)
Microstructure and stability of skim milk acid gels containing an anionic bacterial exopolysaccharide and commercial polysaccharides
Sandra I. Laneuville et al.
INTERNATIONAL DAIRY JOURNAL (2014)
Production of exopolysaccharides by Lactobacillus helveticus MB2-1 and its functional characteristics in vitro
Wei Li et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
An Overview on Natural Polysaccharides with Antioxidant Properties
H. Wang et al.
CURRENT MEDICINAL CHEMISTRY (2013)
Addition of purified exopolysaccharide isolates from S-thermophilus to milk and their impact on the rheology of acid gels
Susann Mende et al.
FOOD HYDROCOLLOIDS (2013)
Microbiological, chemical and rheological properties of low fat set yoghurt produced with exopolysaccharide (EPS) producing Bifidobacterium strains
P. H. P. Prasanna et al.
FOOD RESEARCH INTERNATIONAL (2013)
Antioxidant activity of an exopolysaccharide isolated from Lactobacillus plantarum C88
Li Zhang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2013)
Effects of inulin and polydextrose on physicochemical and sensory properties of low-fat set yoghurt with probiotic-cultured banana puree
Nutthaya Srisuvor et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Physicochemical, rheological and stability characterization of a caramel flavored yogurt
Manuel Octavio Ramirez-Sucre et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Isolation and identification of high viscosity-producing lactic acid bacteria from a traditional fermented milk in Xinjiang and its role in fermentation process
Wei Li et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2012)
Formation and Physical Properties of Yogurt
W. J. Lee et al.
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES (2010)
Variation in the molecular mass of exopolysaccharides during the time course of extended fermentations of skimmed milk by lactic acid bacteria
Andrew P. Laws et al.
INTERNATIONAL DAIRY JOURNAL (2009)
Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage
N. Sahan et al.
FOOD HYDROCOLLOIDS (2008)
Water mobility in acidified milk drinks studied by low-field 1H NMR
Tina Salomonsen et al.
INTERNATIONAL DAIRY JOURNAL (2007)
Exopolysaccharides production as affected by lactic acid bacteria and fermentation time
T. Y. Lin et al.
FOOD CHEMISTRY (2007)
Syneresis in set yogurt as affected by EPS starter cultures and levels of solids
Thanut Amatayakul et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2006)
Influences of exopolysaccharide producing cultures on the quality of plain set type yogurt
ZB Guzel-Seydim et al.
FOOD CONTROL (2005)
Microstructure and rheology of yogurt made with cultures differing only in their ability to produce exopolysaccharides
AN Hassan et al.
JOURNAL OF DAIRY SCIENCE (2003)
Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milks
L De Vuyst et al.
INTERNATIONAL DAIRY JOURNAL (2003)
Share Paper
