Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria
Author:
Affiliation:
1. School of Chemical Engineering & Technology, Harbin Institute of Technology, Harbin 150090, China
2. Dairy Research Institute, Bright Dairy & Food Co., Ltd., Building 2, No. 1518, West Jiangchang Road, Shanghai 200436, China
Abstract
Funder
Youth Innovation Foundation of Harbin, Heilongjiang Province
Publisher
Hindawi Limited
Subject
General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine
Link
http://downloads.hindawi.com/journals/bmri/2016/7945675.pdf
Reference26 articles.
1. Effects of exopolysaccharide-producing strains of Streptococcus thermophilus on technological and rheological properties of set-type yoghurt
2. Effects of exopolysaccharide‐producing strains of thermophilic lactic acid bacteria on the texture of stirred yoghurt
3. Relative importance of texture properties in the sensory quality and acceptance of natural yoghurts
4. Relation between sensory texture analysis and rheological properties of stirred yogurt
5. Effect of exopolysaccharide-producing strains of Streptococcus thermophilus on technological attributes of fat-free lassi
Cited by 93 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 exopolysaccharides yield and addition concentration of Lactobacillus helveticus on the processing characteristics of fermented milk and its mechanism;International Journal of Biological Macromolecules;2024-03
2. Health Beneficial and Quality Optimization of Coconut Milk Yogurt with Pineapple Puree Fortification by Differentiating the Fermentation Time and the Composition Percentage of Pineapple Puree;Food and Bioprocess Technology;2024-01-13
3. Postbiotics: perspectives on innovative applications;Strategies to Improve the Quality of Foods;2024
4. Functional improvement of synbiotic yogurt enriched with Lacticaseibacillus rhamnosus and aloe vera gel using the response surface method;Food Production, Processing and Nutrition;2023-08-04
5. A Comprehensive Review of Bioactive Compounds from Lactic Acid Bacteria: Potential Functions as Functional Food in Dietetics and the Food Industry;Foods;2023-07-27
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