Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry-Reference-Cited by-同舟云学术

Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry

Published:2021-04 Issue: Volume:110 Page:375-384
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Korcz Evelin^ORCID,Varga László^ORCID

Funder

European Social Fund

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference109 articles.

1. Rheological and emulsifying properties of an exopolysaccharide produced by potential probiotic Leuconostoc citreum-BMS strain;Abid;Carbohydrate Polymers,2021

2. Role of the gut microbiota in the pathogenesis of coeliac disease and potential therapeutic implications;Akobeng;European Journal of Nutrition,2021

3. Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive;Ale;Food Research International,2016

4. Characterization and potential applications of high molecular weight dextran produced by Leuconostoc mesenteroides AA1;Aman;Carbohydrate Polymers,2012

5. Exopolysaccharides from probiotic bacteria and their health potential;Angelin;International Journal of Biological Macromolecules,2020

Cited by 164 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Bacterial extracellular biopolymers: Eco-diversification, biosynthesis, technological development and commercial applications;International Journal of Biological Macromolecules;2024-11

2. Genomic and phenotypic analysis unveiling the carbohydrate metabolic characteristics of Leuconostoc citreum SH12 in plant-based fermentation;Food Bioscience;2024-10

3. Exopolysaccharides from Weissella cibaria isolated from oats: isolation, characterisation and its application in improving the texture of set‐type yogurt;International Journal of Food Science & Technology;2024-09-09

4. Fermentation of Soy-based dairy substitutes by lactic acid bacteria: Focus on the process of soy protein hydrolysis;Food and Bioproducts Processing;2024-09

5. Biopreservation of Food Using Probiotics: Approaches and Challenges;Current Research in Nutrition and Food Science Journal;2024-08-30