In situ exopolysaccharides produced by Lactobacillus helveticus MB2-1 and its effect on gel properties of Sayram ketteki yoghurt

Pilot-scale production of exopolysaccharide from Leuconostoc pseudomesenteroides XG5 and its application in set yogurt

(2022) Lei Pan et al.   JOURNAL OF DAIRY SCIENCE

Bacterial exopolysaccharides for improvement of technological, functional and rheological properties of yoghurt

(2021) Swati Tiwari et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Structural characterization and immunomodulatory activity of an exopolysaccharide produced by Lactobacillus helveticus LZ-R-5

(2020) Xiu You et al.   CARBOHYDRATE POLYMERS

Influences of drying methods on the structural, physicochemical and antioxidant properties of exopolysaccharide from Lactobacillus helveticus MB2-1

(2020) Luyao Xiao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Probiotic Lactobacillus casei Zhang improved the properties of stirred yogurt

(2020) Mei Bai et al.   Food Bioscience

Isolation, purification, characterization and immunostimulatory activity of an exopolysaccharide produced by Lactobacillus pentosus LZ-R-17 isolated from Tibetan kefir

(2020) Xiu You et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Exopolysaccharide produced by the potential probiotic Lactococcus garvieae C47: Structural characteristics, rheological properties, bioactivities and impact on fermented camel milk

(2020) Mutamed Ayyash et al.   FOOD CHEMISTRY

Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low‐field 1 H NMR relaxometry study

(2020) Sinem Akkaya et al.   JOURNAL OF FOOD SCIENCE

Current applications of exopolysaccharides from lactic acid bacteria in the development of food active edible packaging

(2020) Mehran Moradi et al.   Current Opinion in Food Science

Okra polysaccharide: Effect on the texture and microstructure of set yoghurt as a new natural stabilizer

(2019) Kang Xu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Isolation, structure elucidation, and immunostimulatory activity of polysaccharide fractions from Boswellia carterii frankincense resin

(2019) Najlaa A. Hosain et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Preparation, characterization and antioxidant activities of derivatives of exopolysaccharide from Lactobacillus helveticus MB2-1

(2019) Luyao Xiao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Exopolysaccharides from yoghurt fermented by Lactobacillus paracasei: Production, purification and its binding to sodium caseinate

(2019) Xiao-Wei Li et al.   FOOD HYDROCOLLOIDS

Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate

(2018) Bal Kumari Sharma Khanal et al.   FOOD HYDROCOLLOIDS

Characterization and immunomodulatory activity of an exopolysaccharide produced by Lactobacillus plantarum JLK0142 isolated from fermented dairy tofu

(2018) Ji Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Structure characterization of two novel polysaccharides from Colocasia esculenta (taro) and a comparative study of their immunomodulatory activities

(2018) Huixian Li et al.   Journal of Functional Foods

Lactic Acid Bacteria Exopolysaccharides in Foods and Beverages: Isolation, Properties, Characterization, and Health Benefits

(2018) Kieran M. Lynch et al.   Annual Review of Food Science and Technology

Combined effects of ultrasound and calcium on the chelate-soluble pectin and quality of strawberries during storage

(2018) Lifen Zhang et al.   CARBOHYDRATE POLYMERS

Functional and textural properties of vegetable-fibre enriched yoghurt

(2018) Eda Yildiz et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Exopolysaccharides production by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12: Optimization of fermentation variables and characterization of structure and bioactivities

(2018) Saber Amiri et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The exopolysaccharide properties and structures database: EPS-DB. Application to bacterial exopolysaccharides

(2018) Johnny Birch et al.   CARBOHYDRATE POLYMERS

Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt

(2017) Phuong T.M. Nguyen et al.   FOOD HYDROCOLLOIDS

Effect of whey protein phase volume on the tribology, rheology and sensory properties of fat-free stirred yoghurts

(2017) Saara Laiho et al.   FOOD HYDROCOLLOIDS

Rheological, thermal and microstructural properties of whey protein isolate-modified cassava starch mixed gels at different pH values

(2017) Fei Ren et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterization of lactic acid bacteria from yogurt-like product fermented with pine cone and determination of their role on physicochemical, textural and microbiological properties of product

(2017) Durmuş Sert et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Short communication: Serum composition of milk subjected to re-equilibration by dialysis at different temperatures, after pH adjustments

(2016) Zhengtao Zhao et al.   JOURNAL OF DAIRY SCIENCE

Characterization of yogurts made with milk solids nonfat by rheological behavior and nuclear magnetic resonance spectroscopy

(2016) Hai-Yan Yu et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Effect of different polysaccharides on swelling of composite whey protein hydrogels: A low field (LF) NMR relaxometry study

(2016) Baris Ozel et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt

(2016) Rabin Gyawali et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Characterization of an exopolysaccharide produced by Lactobacillus plantarum YW11 isolated from Tibet Kefir

(2015) Ji Wang et al.   CARBOHYDRATE POLYMERS

Characterization of a novel polysaccharide with anti-colon cancer activity from Lactobacillus helveticus MB2-1

(2015) Wei Li et al.   CARBOHYDRATE RESEARCH

Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels

(2015) Zhihua Pang et al.   FOOD RESEARCH INTERNATIONAL

Structural Characterization and Anticancer Activity of Cell-Bound Exopolysaccharide from Lactobacillus helveticus MB2-1

(2015) Wei Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of an antiproliferative exopolysaccharide (LHEPS-2) from Lactobacillus helveticus MB2-1

(2014) Wei Li et al.   CARBOHYDRATE POLYMERS

Microstructure and stability of skim milk acid gels containing an anionic bacterial exopolysaccharide and commercial polysaccharides

(2014) Sandra I. Laneuville et al.   INTERNATIONAL DAIRY JOURNAL

Production of exopolysaccharides by Lactobacillus helveticus MB2-1 and its functional characteristics in vitro

(2014) Wei Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structural elucidation and antioxidant activities of exopolysaccharides from Lactobacillus helveticus MB2-1

(2013) Wei Li et al.   CARBOHYDRATE POLYMERS

An Overview on Natural Polysaccharides with Antioxidant Properties

(2013) H. Wang et al.   CURRENT MEDICINAL CHEMISTRY

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

(2013) Susann Mende et al.   FOOD HYDROCOLLOIDS

Acid-induced gelation properties of heated whey protein–pectin soluble complex (Part I): Effect of initial pH

(2013) Sha Zhang et al.   FOOD HYDROCOLLOIDS

Effect of exopolysaccharides from lactic acid bacteria on the texture and microstructure of buffalo yoghurt

(2013) Tongxiang Yang et al.   INTERNATIONAL DAIRY JOURNAL

Isolation and identification of high viscosity-producing lactic acid bacteria from a traditional fermented milk in Xinjiang and its role in fermentation process

(2012) Wei Li et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Microbiological, chemical and rheological properties of low fat set yoghurt produced with exopolysaccharide (EPS) producing Bifidobacterium strains

(2012) P.H.P. Prasanna et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant activity of an exopolysaccharide isolated from Lactobacillus plantarum C88

(2012) Li Zhang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of inulin and polydextrose on physicochemical and sensory properties of low-fat set yoghurt with probiotic-cultured banana purée

(2012) Nutthaya Srisuvor et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical, rheological and stability characterization of a caramel flavored yogurt

(2012) Manuel Octavio Ramírez-Sucre et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Formation and Physical Properties of Yogurt

(2011) W. J. Lee et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Variation in the molecular mass of exopolysaccharides during the time course of extended fermentations of skimmed milk by lactic acid bacteria

(2009) Andrew P. Laws et al.   INTERNATIONAL DAIRY JOURNAL

Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage

(2007) N. Sahan et al.   FOOD HYDROCOLLOIDS