Description of recovery method used for curdlan produced by Agrobacterium sp. IFO 13140 and its relation to the morphology and physicochemical and technological properties of the polysaccharide

Metabolic engineering of Agrobacterium sp. ATCC31749 for curdlan production from cellobiose

(2016) Hyun-Dong Shin et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Ultrafiltration system for cyclodextrin production in repetitive batches by CGTase from Bacillus firmus strain 37

(2015) Vanderson Carvalho Fenelon et al.   BIOPROCESS AND BIOSYSTEMS ENGINEERING

The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp.) meat gel

(2015) Chunhua Wu et al.   FOOD CHEMISTRY

Characterization of curdlan produced byAgrobacteriumsp. IFO 13140 cells immobilized in a loofa sponge matrix, and application of this biopolymer in the development of functional yogurt

(2015) Camila Ortiz Martinez et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effective Immobilization of Agrobacterium sp. IFO 13140 Cells in Loofa Sponge for Curdlan Biosynthesis

(2015) Camila Martinez et al.   MOLECULES

Properties, Chemistry, and Applications of the Bioactive Polysaccharide Curdlan

(2014) Ruoran Zhang et al.   BIOMACROMOLECULES

Curdlan β-1,3-Glucooligosaccharides Induce the Defense Responses against Phytophthora infestans Infection of Potato (Solanum tuberosum L. cv. McCain G1) Leaf Cells

(2014) Jing Li et al.   PLoS One

Yeast β(1-3),(1-6)-d-glucan films: Preparation and characterization of some structural and physical properties

(2011) Miroslav Novák et al.   CARBOHYDRATE POLYMERS

Microbial exopolysaccharides: Main examples of synthesis, excretion, genetics and extraction

(2011) F. Donot et al.   CARBOHYDRATE POLYMERS

Comparative spectroscopic and rheological studies on crude and purified soluble barley and oat β-glucan preparations

(2010) Mette S. Mikkelsen et al.   FOOD RESEARCH INTERNATIONAL

Effects of high pressure level and holding time on properties of duck muscle gels containing 1% curdlan

(2010) Conggui Chen et al.   Innovative Food Science & Emerging Technologies

Effects of curdlan on the color, syneresis, cooking qualities, and textural properties of potato starch noodles

(2010) Manjun Wang et al.   STARCH-STARKE

The use of spray drying technology to reduce bitter taste of casein hydrolysate

(2009) C.S. Favaro-Trindade et al.   FOOD HYDROCOLLOIDS

Chemical composition and functional properties of Gleditsia triacanthos gum

(2008) L.S. Sciarini et al.   FOOD HYDROCOLLOIDS