Microbial Xanthan, Levan, Gellan, and Curdlan as Food Additives

Author:

Ateş Ozlem1,Oner Ebru Toksoy2

Affiliation:

1. Department of Genetics and Bioengineering; Nisantasi University; Istanbul Turkey

2. IBSB, Department of Bioengineering; Marmara University; Istanbul Turkey

Publisher

John Wiley & Sons, Ltd

Reference112 articles.

1. Microbial polysaccharides and their modification approaches: a review;Ahmad;Int. J. Food Properties,2015

2. Improving the textural properties of an acidcoagulated (Karish) cheese using exopolysaccharide producing cultures;Ahmed;Food Sci. Technol.,2005

3. Proteins as clean label ingredients in foods and beverages

4. The dietary effects of gellan gum in humans;Anderson;Food Addit. Contam.,1988

5. In vitro prebiotic activity of fructans with different fructosyl linkage for symbiotics elaboration;Arrizon;Int. J. Probiot. Prebiot.,2014

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