The role of exopolysaccharide-producing cultures and whey protein ingredients in yoghurt-Reference-Cited by-同舟云学术

The role of exopolysaccharide-producing cultures and whey protein ingredients in yoghurt

Published:2016-10 Issue: Volume:72 Page:189-198
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Buldo Patrizia^ORCID,Benfeldt Connie,Folkenberg Ditte Marie,Jensen Hanne Bak,Amigo Jose Manuel,Sieuwerts Sander,Thygesen Katrine,van den Berg Frans,Ipsen Richard

Funder

Arla Foods

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

1. Physical characteristics of yoghurts made using exopolysaccharide- producing starter cultures and varying casein to whey protein ratios;Amatayakul;International Dairy Journal,2006

2. Effect of protein supplementation on the rheological characteristics of milk permeates fermented with exopolysaccharide-producing Lactococcus lactis subsp. cremoris;Ayala-Hernández;Food Hydrocolloids,2009

3. Polysaccharide protein interactions;De Kruif;Food Hydrocolloids,2001

4. Heteropolysaccharides from lactic acid bacteria;De Vuyst;FEMS Microbiology Reviews,1999

5. Sensory and rheological screening of exopolysaccharide producing strains of bacterial yoghurt cultures;Folkenberg;International Dairy Journal,2006

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