Performances of different protocols for exocellular polysaccharides extraction from milk acid gels: Application to yogurt-Reference-Cited by-同舟云学术

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Performances of different protocols for exocellular polysaccharides extraction from milk acid gels: Application to yogurt

Published:2018-01 Issue: Volume:239 Page:742-750
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Nguyen An Thi-Binh,Nigen Michaël,Jimenez Luciana,Ait-Abderrahim Hassina,Marchesseau Sylvie,Picart-Palmade Laetitia

Funder

ANRT

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Coil dimensions and conformation of macromolecules in aqueous media from flow field-flow fractionation/multi-angle laser light scattering illustrated by studies on pullulan;Adolphi;Polymer,1997

2. Production, isolation and characterization of exopolysaccharides produced by Lactococcus lactis subsp. cremoris JFR1 and their interaction with milk proteins: Effect of pH and media composition;Ayala-Hernández;International Dairy Journal,2008

3. Influence of pH, temperature, and inoculum composition on mixed cultures of Streptococcus thermophilus 404 and Lactobacillus bulgaricus 398;Beal;Biotechnology and Bioengineering,1991

4. The role of exopolysaccharide-producing cultures and whey protein ingredients in yoghurt;Buldo;LWT – Food Science and Technology,2016

5. Solution properties of branched macromolecules [Review];Burchard;Branched Polymers II,1999

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1. A review on the use of polysaccharides as thickeners in yogurts;Carbohydrate Polymer Technologies and Applications;2024-12

2. Bioactivity evaluation of microbial exopolysaccharide and its use as an encapsulating agent for Lactobacillus acidophilus (LA-3);Food Bioscience;2023-10

3. Structural characterization of exopolysaccharides obtained from Porphyridium cruentum exhausted culture medium;Food and Bioproducts Processing;2023-03

4. Fortification of stirred yoghurt with mucilage-free flaxseed and its physicochemical, microbial, textural and sensory properties;International Dairy Journal;2022-08

5. Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt;Current Research in Food Science;2022

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