Effects of water-soluble and water-insoluble α-glucans produced in situ by Leuconostoc citreum SH12 on physicochemical properties of fermented soymilk and their structural analysis-Reference-Cited by-同舟云学术

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Effects of water-soluble and water-insoluble α-glucans produced in situ by Leuconostoc citreum SH12 on physicochemical properties of fermented soymilk and their structural analysis

Published:2024-05 Issue: Volume:267 Page:131306
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Dai Yiqiang,Ge Zhiwen,Wang Zhe,Wang Zhongjiang,Xu Weimin,Wang Daoying,Dong Mingsheng,Xia Xiudong

Funder

Jiangsu Agricultural Science and Technology Independent Innovation Fund

Publisher

Elsevier BV

Reference77 articles.

1. Design rules of plant-based yoghurt-mimic: formulation, functionality, sensory profile and nutritional value;Dhakal;Food Hydrocoll.,2023

2. Fermentation of plant-based dairy alternatives by lactic acid bacteria;Harper;Microb. Biotechnol.,2022

3. Texture analysis and physicochemical characteristics of fermented soymilk gel by different lactic acid bacteria;Liu;Food Hydrocoll.,2023

4. Concentration dependent effects of dextran on the physical properties of acid milk gels;Mende;Carbohydr. Polym.,2013

5. Effect of different hydrocolloids on tribological and rheological behaviors of soymilk gels;Pang;Food Hydrocoll.,2020

Cited by 1 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. Genomic and phenotypic analysis unveiling the carbohydrate metabolic characteristics of Leuconostoc citreum SH12 in plant-based fermentation;Food Bioscience;2024-10

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