Addition of purified exopolysaccharide isolates from S. thermophilus to milk and their impact on the rheology of acid gels

By S. Mende, Michael Peter, K. Bartels, H. Rohm, D. Jaros. 2013

85 citations recorded by the source corpus.

Subfields: Food Science, Genetics

View Paper: https://www.semanticscholar.org/paper/f2ee8650e7c26056044a83e9d85ec62190876a8c

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1. Wei Li
2. Xiaohong Chen
3. Mei Jiang
4. Mingsheng Dong
5. X. Rui
6. Chengcheng Li
7. Mei‐qin Feng

Citations in the corpus

• Microbiological, physicochemical and rheological properties of fermented soymilk produced with exopolysaccharide (EPS) producing lactic acid bacteria strains (2014, background): “, 2010), and many EPS-producing LAB are used in dairy products (Folkenberg, Dejmek, Skriver, & Ipsen, 2005; Mende et al., 2013; Vuyst et al., 2003).”