Effect of protein supplementation on the rheological characteristics of milk permeates fermented with exopolysaccharide-producing Lactococcus lactis subsp. cremoris-Reference-Cited by-同舟云学术

Effect of protein supplementation on the rheological characteristics of milk permeates fermented with exopolysaccharide-producing Lactococcus lactis subsp. cremoris

Published:2009-07 Issue:5 Volume:23 Page:1299-1304
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ayala-Hernández I.,Hassan A.N.,Goff H.D.,Corredig M.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference25 articles.

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2. Production, isolation and characterization of exopolysaccharides produced by Lactococcus Lactis subsp. cremoris JFR1 and their interaction with milk proteins;Ayala-Hernandez;International Dairy Journal,2008

3. Isolation and characterization of exopolysaccharides from slime-forming mesophilic lactic acid bacteria;Cerning;Journal of Dairy Science,1986

4. In vitro study of prebiotic properties of levan-type exopolysaccharides from lactobacilli and non-digestible carbohydrates using denaturing gradient gel electrophoresis;Dal Bello;Systematic and Applied Microbiology,2001

5. Whey protein aggregates and their interaction with exopolysaccharides;De Kruif;International Journal of Food Science & Technology,1999

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