Structural characterization of exopolysaccharide produced by Streptococcus thermophilus and rheology of mixed protein-polysaccharide systems-Reference-Cited by-同舟云学术

Structural characterization of exopolysaccharide produced by Streptococcus thermophilus and rheology of mixed protein-polysaccharide systems

Published:2023-10 Issue: Volume:55 Page:102961
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Li Puyu^ORCID,Bai Ying,Yang Yuejiao,Li Mengyuan

Funder

National Natural Science Foundation of China

Natural Science Foundation of Inner Mongolia

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference59 articles.

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4. Effect of exopolysaccharide produced by Lactobacillus casei HS4 on microstructure and rheological properties of fermented milk;Bai;Food Science,2019

5. Biochemistry, genetics and applications of exopolysaccharide production in Streptococcus thermophilus: A review;Broadbent;Journal of Dairy Science,2003

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