Exploiting exopolysaccharides from lactic acid bacteria

By L. Jolly, S. Vincent, P. Duboc, J. Neeser. Antonie van Leeuwenhoek, 2002

158 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/ffe3d2887960d900e0ea81abffe343392a2d5835

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Ashok Pandey

In Nutrition and Dietetics

1. Ashok Pandey

Citations in the corpus

• Food and Health Applications of Exopolysaccharides produced by Lactic acid Bacteria (2013, background): “These cultures meet the consumer requirement for products with low levels of chemical additives [31,32], reduce the amount of total solids required without affecting the textural attributes [31,33] and improves sensory properties [34].”
• Polysaccharides from probiotics: New developments as food additives (2010, background): “One of the key problems is the strain-specific behaviour (90) altering the fermentation conditions.”