Lactobacillus paracasei NFBC 338 producing recombinant beta-glucan positively influences the functional properties of yoghurt-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Lactobacillus paracasei NFBC 338 producing recombinant beta-glucan positively influences the functional properties of yoghurt

Published:2011-08 Issue:8 Volume:21 Page:561-567
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Kearney Niamh,Stack Helena M.,Tobin John T.,Chaurin Valérie,Fenelon Mark A.,Fitzgerald Gerald F.,Ross R. Paul,Stanton Catherine

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference49 articles.

1. Syneresis in set yogurt as affected by EPS starter cultures and levels of solids;Amatayakul;International Journal of Dairy Technology,2006

2. Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products;Auty;Journal of Dairy Research,2001

3. Interactions between milk proteins and exopolysaccharides produced by Lactococcus lactis observed by scanning electron microscopy;Ayala-Hernandez;Journal of Dairy Science,2008

4. LIVE/DEAD BacLight: application of a new rapid staining method for direct enumeration of viable and total bacteria in drinking water;Boulos;Journal of Microbiological Methods,1999

5. Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta-glucan, guar gum and inulin;Brennan;International Journal of Food Science and Technology,2008

Cited by 31 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. Effects of exposure to combined acid-cold stress and repair processing on the heat tolerance of Lactobacillus paracasei LP4;Food Bioscience;2024-02

2. Assessment of the Quality Attributes of Oat β-glucan Fortified Reduced-Fat Goat Milk Yogurt Supported by Microfluidization;Foods;2023-09-16

3. Interaction between β-glucans and gut microbiota: a comprehensive review;Critical Reviews in Food Science and Nutrition;2023-03-28

4. Composition and factors influencing community structure of lactic acid bacterial in dairy products from Nyingchi Prefecture of Tibet;Journal of Bioscience and Bioengineering;2023-01

5. β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products—A Review;Molecules;2022-09-24

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3