相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Development and Characterization of Probiotic Buffalo Milk Ricotta Cheese
Bhagwat Sameer Kisan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Novel ultrasound-assisted extraction of kefiran biomaterial, a prebiotic exopolysaccharide, and investigation of its physicochemical, antioxidant and antimicrobial properties
Seyedeh-Maryam Hasheminya et al.
MATERIALS CHEMISTRY AND PHYSICS (2020)
Valorization of whey using a biorefinery
Jessica L. Sebastian-Nicolas et al.
BIOFUELS BIOPRODUCTS & BIOREFINING-BIOFPR (2020)
Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties
Irene A. Rubel et al.
INTERNATIONAL DAIRY JOURNAL (2019)
OBTENTION OF A LACTOSE HYDROLYSATE FROM NANOFILTRATION OF SWEET WHEY: CHARACTERIZATION AND PROCESS OPTIMIZATION
L. Pérez-Escobar et al.
Revista Mexicana de Ingenieria Quimica (2019)
Exopolysaccharides from Lactobacillus delbrueckii OLL1073R-1 modulate innate antiviral immune response in porcine intestinal epithelial cells
Paulraj Kanmani et al.
MOLECULAR IMMUNOLOGY (2018)
Microbial exopolysaccharides: Resources and bioactive properties
Hilal Yildiz et al.
PROCESS BIOCHEMISTRY (2018)
MICROBIOLOGICAL-PHYSICOCHEMICAL ASSESSMENT AND GASTROINTESTINAL SIMULATION OF FUNCTIONAL (PROBIOTIC AND SYMBIOTIC) GOUDA-TYPE CHEESES DURING RIPENING
A. J. Borras-Enriquez et al.
REVISTA MEXICANA DE INGENIERIA QUIMICA (2018)
Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process
Hasim Kelebek et al.
FOOD CHEMISTRY (2017)
Blends and composites of exopolysaccharides; properties and applications: A review
Abid Hussain et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)
Structural characterization and antioxidant property of released exopolysaccharides from Lactobacillus delbrueckii ssp bulgaricus SRFM-1
Weizhi Tang et al.
CARBOHYDRATE POLYMERS (2017)
Whey cheese: membrane technology to increase yields
Francisco Riera et al.
JOURNAL OF DAIRY RESEARCH (2016)
Effect of an Exopolysaccharide-Producing Strain of Streptococcus Thermophilus on the Yield and Texture of Mexican Manchego-Type Cheese
Diana Lluis-Arroyo et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2014)
Prebiotics as functional foods: A review
Sadeq Hasan Al-Sheraji et al.
JOURNAL OF FUNCTIONAL FOODS (2013)
Use of an exopolysaccharide-producing strain of Streptococcus thermophilus in the manufacture of Mexican Panela cheese
Judith Jimenez-Guzman et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Whey and whey proteins - From 'gutter-to-gold'
Geoffrey W. Smithers
INTERNATIONAL DAIRY JOURNAL (2008)
分享论文
