Exopolysaccharide from Streptococcus thermophilus as stabilizer in fermented dairy: Binding kinetics and interactions with casein of milk-Reference-Cited by-同舟云学术

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Exopolysaccharide from Streptococcus thermophilus as stabilizer in fermented dairy: Binding kinetics and interactions with casein of milk

Published:2019-11 Issue: Volume:140 Page:1018-1025
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Che Haoqi,Zhang Hui,Tian Yanjun,Lai Phoency F.H.,Xia Yongjun,Wang Shijie,Ai Lianzhong

Funder

National Natural Science Foundation of China

Key Research & Development Project of Shandong Province

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference48 articles.

1. Particle formation induced by sonication during yogurt fermentation-impact of exopolysaccharide-producing starter cultures on physical properties;Korzendorfer;Food Res. Int.,2017

2. Exopolysaccharide -producing culture in the manufacture of Prato cheese;Nepomuceno;LWT-J Food Sci Technol,2016

3. Influence of exopolysaccharides on the structure, texture, stability and sensory properties of yoghurt and related products;Mende;Int. Dairy J.,2016

4. Effect of exopolysaccharide-producing Lactococcus lactis strains and temperature on the permeability of skim milk gels;Ruas-Madiedo;Colloids Surf. A. Phys. Chem.,2003

5. The relevance of exopolysaccharides to the rheological properties in milk fermented with ropy strains of lactic acid bacteria;Laws;Int. Dairy J.,2001

Cited by 14 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. Effect of carbon sources on characterization of exopolysaccharides from Streptococcus thermophilus S-3;Food Bioscience;2024-10

2. Inhibitory mechanism of arabinoxylan and β-glucan from hull-less barley on α-amylase activity: A comparison study;Food Hydrocolloids;2024-08

3. Structure-activity relationship of exopolysaccharides produced by Limosilactobacillus fermentum A51 and the mechanism contributing to the textural properties of yogurt;Food Hydrocolloids;2023-11

4. Structural characterization of exopolysaccharide produced by Streptococcus thermophilus and rheology of mixed protein-polysaccharide systems;Food Bioscience;2023-10

5. Tamarind seed polysaccharide-assisted fabrication of stable emulsion-based oleogel structured with gelatin: Preparation, interaction, characterization, and application;Food Hydrocolloids;2023-09

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