Exopolysaccharides from Lactococcus lactis affect manufacture, texture and sensory properties of concentrated acid milk gel suspensions (fresh cheese)

Production and molecular structure of heteropolysaccharides from two lactic acid bacteria

(2020) Carsten Nachtigall et al.   CARBOHYDRATE POLYMERS

Detailed structural characterization of glucans produced by glucansucrases from Leuconostoc citreum TMW 2.1194

(2019) Franziska Münkel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Clustering of Streptococcus thermophilus Strains to Establish a Relation between Exopolysaccharide Characteristics and Gel Properties of Acidified Milk

(2019) Georg Surber et al.   Foods

Shear induced molecular changes of exopolysaccharides from lactic acid bacteria

(2019) Carsten Nachtigall et al.   FOOD HYDROCOLLOIDS

Structural characterization of the exopolysaccharides from water kefir

(2018) Lea Fels et al.   CARBOHYDRATE POLYMERS

On the road to understanding and control of creaminess perception in food colloids

(2018) Eric Dickinson   FOOD HYDROCOLLOIDS

Forced syneresis determination results from commercial cream cheese samples

(2018) Alan F. Wolfschoon-Pombo et al.   INTERNATIONAL DAIRY JOURNAL

Relationship between shear energy input and sedimentation properties of exopolysaccharide-producing Streptococcus thermophilus strains

(2018) Florian Häffele et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Structural characterization of the surface-associated heteropolysaccharide of Lactobacillus plantarum TMW 1.1478 and genetic analysis of its putative biosynthesis cluster

(2018) Roman M. Prechtl et al.   CARBOHYDRATE POLYMERS

Comprehensive Characterization of Nano- and Microparticles by In-Situ Visualization of Particle Movement Using Advanced Sedimentation Techniques

(2018) Dietmar Lerche   KONA Powder and Particle Journal

Shear treatment of starter culture medium improves separation behavior of Streptococcus thermophilus cells

(2017) Doris Jaros et al.   ENGINEERING IN LIFE SCIENCES

A tribological analysis of cream cheeses manufactured with different fat content

(2017) Dian Widya Ningtyas et al.   INTERNATIONAL DAIRY JOURNAL

Characterization of the chemical structures and physical properties of exopolysaccharides produced by various Streptococcus thermophilus strains

(2017) U. Pachekrepapol et al.   JOURNAL OF DAIRY SCIENCE

Texture and lubrication properties of functional cream cheese: Effect of β-glucan and phytosterol

(2017) Dian Widya Ningtyas et al.   JOURNAL OF TEXTURE STUDIES

Lactococcus species for conventional Karish cheese conservation

(2017) Marwa G.M. Allam et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of ready-to-use SMLS and DWS devices to study acid-induced milk gel changes and syneresis

(2016) Anne Rohart et al.   Dairy Science & Technology

Effect of exopolysaccharide-producing starter cultures and post-fermentation mechanical treatment on textural properties and microstructure of low fat yoghurt

(2016) Lanjun Zhang et al.   INTERNATIONAL DAIRY JOURNAL

Post-processing of fermented milk to stirred products: Reviewing the effects on gel structure

(2016) Aryama Mokoonlall et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Control of microgel particle growth in fresh cheese (concentrated fermented milk) with an exopolysaccharide-producing starter culture

(2014) Christian Hahn et al.   INTERNATIONAL DAIRY JOURNAL

Physicochemical characterisation of the exopolysaccharides ofStreptococcus thermophilusST-143

(2014) Susann Mende et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

Evaluation of particle interactions by in situ visualization of separation behaviour

(2012) D. Lerche et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Rheological, microscopic and primary chemical characterisation of the exopolysaccharide produced by Lactococcus lactis subsp. cremoris DPC6532

(2012) N. E. Costa et al.   Dairy Science & Technology

Exopolysaccharide production by three different strains of Streptococcus thermophilus and its effect on physical properties of acidified milk

(2012) Susann Mende et al.   ENGINEERING IN LIFE SCIENCES

Graininess in fresh cheese as affected by post-processing: Influence of tempering and mechanical treatment

(2012) Christian Hahn et al.   INTERNATIONAL DAIRY JOURNAL

Post-processing of concentrated fermented milk: influence of temperature and holding time on the formation of particle clusters

(2011) Christian Hahn et al.   Dairy Science & Technology

Gel formation and rheological properties of fermented milk with in situ exopolysaccharide production by lactic acid bacteria

(2011) Marie-Claude Gentès et al.   Dairy Science & Technology

The role of exopolysaccharide produced by Lactococcus lactis subsp. cremoris in structure formation and recovery of acid milk gels

(2011) Eleana Kristo et al.   INTERNATIONAL DAIRY JOURNAL

Structure and dynamics of dextran in binary mixtures of a good and a bad solvent

(2010) Eleftheria Antoniou et al.   COLLOID AND POLYMER SCIENCE

Creaminess in relation to consistency and particle size in stirred fat-free yogurt

(2007) Philippe Cayot et al.   INTERNATIONAL DAIRY JOURNAL