Exopolysaccharides produced by lactic acid bacteria and Bifidobacteria: Structures, physiochemical functions and applications in the food industry-Reference-Cited by-同舟云学术

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Exopolysaccharides produced by lactic acid bacteria and Bifidobacteria: Structures, physiochemical functions and applications in the food industry

Published:2019-09 Issue: Volume:94 Page:475-499
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Xu Yuanmei,Cui Yanlong,Yue Fangfang,Liu Lihua,Shan Yuanyuan,Liu Bianfang,Zhou Yuan,Lü Xin

Funder

Agroscientific Research in the Public Interest

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference280 articles.

1. Influence of starter culture type and incubation temperatures on rheology and microstructure of low fat set yoghurt;Abbasi;International Journal of Dairy Technology,2009

2. Efficiency of modified skimmed milk base media to achieve high exopolysaccharide/cell ratios by Lactobacillus delbrueckii subsp bulgaricus SZ2 in optimised conditions defined by the response surface methodology;Abdi;International Journal of Food Science and Technology,2012

3. Extracellular polysaccharide from Weissella confusa OF126: Production, optimization, and characterization;Adesulu-Dahunsi;International Journal of Biological Macromolecules,2018

4. Structure characterization of exopolysaccharides from Lactobacillus casei LC2W from skim milk;Ai;Food Hydrocolloids,2016

5. Preparation, partial characterization and bioactivity of exopolysaccharides from Lactobacillus casei LC2W;Ai;Carbohydrate Polymers,2008

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1. 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

2. Lactic acid bacteria from Moroccan traditional foods: Techno-functional, health-promoting, nutraceutical value and application as a starter and bio-preservative agent in the food products;Bioresource Technology Reports;2024-09

3. Molecular identification of lactic acid bacteria from traditional fermented foods and screening exopolysaccharide production by using food wastes;Folia Microbiologica;2024-08-27

4. Hydrocolloid application in yogurt: Progress, challenges and future trends;Food Hydrocolloids;2024-08

5. Effects of Mink-Origin Enterococcus faecium on Growth Performance, Antioxidant Capacity, Immunity, and Intestinal Microbiota of Growing Male Minks;Animals;2024-07-20

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