Synthesis in situ of heteropolysaccharide by Levilactobacillus brevis AM7 during fermentation of oat and hemp and its effect on the techno-functional properties of oat yogurt type model-Reference-Cited by-同舟云学术

Synthesis in situ of heteropolysaccharide by Levilactobacillus brevis AM7 during fermentation of oat and hemp and its effect on the techno-functional properties of oat yogurt type model

Published:2024-02 Issue: Volume:147 Page:109416
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Yaqin^ORCID,Mehmood Sidra,Maina Ndegwa Henry^ORCID,Katina Kati,Coda Rossana

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference44 articles.

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4. Changes in soymilk during fermentation with kefir culture: Oligosaccharides hydrolysis and isoflavone aglycone production;Baú;International Journal of Food Science and Nutrition,2015

5. Recent advances in the production of exopolysaccharide (EPS) from Lactobacillus spp. and its application in the food industry: A review;Bibi;Sustainability,2021

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1. Effect of LAB starters on technological and functional properties of composite carob and chickpea flour plant-based gurt;Future Foods;2024-06

2. Potential of microbial and cereal β-glucans as hydrocolloids in gluten-free oat baking;LWT;2024-01