Utilization of exopolysaccharide produced by Leuconostoc lactis GW-6 as an emulsifier for low-fat mayonnaise production-Reference-Cited by-同舟云学术

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Utilization of exopolysaccharide produced by Leuconostoc lactis GW-6 as an emulsifier for low-fat mayonnaise production

Published:2023-01 Issue: Volume:226 Page:772-779
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Yalmanci Dilara,Dertli Enes,Tekin-Cakmak Zeynep Hazal,Karasu Salih

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference44 articles.

1. Biopolymers for fat-replaced food design;Razavi,2018

2. Encyclopedia of Food Chemistry: Fat Replacers;Rogers,2019

3. Low-fat Foods: Types and Manufacture;O'Sullivan,2016

4. Microparticulated whey protein-pectin complex: a texture-controllable gel for low-fat mayonnaise;Sun;Food Res. Int.,2018

5. Chapter 9 - nutritionally optimised low fat foods;O'Sullivan,2017

Cited by 5 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. Potential of Fat Replacers To Develop Low/Or Reduced-Fat Mayonnaise and Salad Dressing Systems: An Updated Review;Current Nutrition & Food Science;2025-02

2. Agar-gelatin Maillard conjugates used for Pickering emulsion stabilization;Carbohydrate Polymers;2024-09

3. Production of Novel Bigels from Cold Pressed Chia Seed Oil By-Product: Application in Low-Fat Mayonnaise;Foods;2024-02-14

4. Physicochemical Characterization of Dextran HE29 Produced by the Leuconostoc citreum HE29 Isolated from Traditional Fermented Pickle;Molecules;2023-10-18

5. Optimization of Exopolysaccharide Produced by Lactobacillus plantarum R301 and Its Antioxidant and Anti-Inflammatory Activities;Foods;2023-06-25

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