Using dietary fiber as stabilizer in dairy products: β-glucan and inulin-type fructans
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05651-6.pdf
Reference80 articles.
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3. Ale EC, Batistela VA, Correa Olivar G, Ferrado JB, Sadiq S, Ahmed HI, Reinheimer JA, Vera-Candioti L, Laws AP, Binetti AG (2019) Statistical optimisation of the exopolysaccharide production by Lactobacillus fermentum Lf2 and analysis of its chemical composition. Int J Dairy Technol 73(1):76–87
4. Ali MS, Hussein RM, Gaber Y, Hammam OA, Kandeil MA (2019) Modulation of JNK-1/ beta-catenin signaling by Lactobacillus casei, inulin and their combination in 1,2-dimethylhydrazine-induced colon cancer in mice. RSC Adv 9(50):29368–29383
5. Arcia PL, Navarro S, Costell E, Tárrega A (2011) Effect of inulin seeding on rheology and microstructure of prebiotic dairy desserts. Food Biophys 6(4):440–449
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