The relevance of exopolysaccharides to the rheological properties in milk fermented with ropy strains of lactic acid bacteria

By A. Laws, V. Marshall. 2001

147 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/a205364aed6a180d2378bbe1b0af6fb2abf11a98

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1. A. Adesulu-Dahunsi
2. Ami Patel
3. Jb Prajapat
4. A. Sanni
5. K. Jeyaram

Citations in the corpus

• Food and Health Applications of Exopolysaccharides produced by Lactic acid Bacteria (2013, background): “It is opined that it may be more beneficial to use a combination of ropy and non-ropy starter cultures than using only ropy strains [45].”
• Production, characterization and In vitro antioxidant activities of exopolysaccharide from Weissella cibaria GA44 (2018, background): “Similarly, the quantity of EPS produced by different strains of LAB varies considerably (Badel et al., 2011; Laws & Marshall, 2001).”