Structural and biocompatibility properties of dextran fromWeissella cibariaJAG8 as food additive
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.3109/09637486.2014.917147
Reference37 articles.
1. Characterization of high molecular weight dextran produced by Weissella cibaria CMGDEX3
2. Interactions Between Milk Proteins and Exopolysaccharides Produced by Lactococcus lactis Observed by Scanning Electron Microscopy
3. Effect of exopolysaccharide-producing strains of Streptococcus thermophilus on technological attributes of fat-free lassi
4. Characterization of glucansucrase and dextran from Weissella sp. TN610 with potential as safe food additives
5. Heat-induced degradation of inulin
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