Rheological and physical characteristics of non-fat set yogurt prepared with EPS-producing Streptococcus thermophilus and an H+-ATPase-defective mutant Lactobacillus delbrueckii subsp. bulgaricus

The influence of health claims and nutritional composition on consumers’ yoghurt preferences

(2015) Krista Miklavec et al.   FOOD QUALITY AND PREFERENCE

Impact of Using Exopolysaccharides (EPS)-Producing Strain on Qualities of Half-Fat Cheddar Cheese

(2014) Ling Zhang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of an Exopolysaccharide-Producing Strain ofStreptococcus Thermophiluson the Yield and Texture of Mexican Manchego-Type Cheese

(2013) Diana Lluis-Arroyo et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Influence of fortification with sodium-calcium caseinate and whey protein concentrate on microbiological, textural and sensory properties of set-type yoghurt

(2012) GÜlfem Ünal et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate

(2012) A.S. Akalın et al.   JOURNAL OF DAIRY SCIENCE

New insights into the exopolysaccharide production of Streptococcus thermophilus

(2011) Luc De Vuyst et al.   INTERNATIONAL DAIRY JOURNAL

Impact of a plant extract on the viability of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in nonfat yogurt

(2010) Minto Michael et al.   INTERNATIONAL DAIRY JOURNAL

Rheological, sensorial, and chemopreventive properties of milk fermented with exopolysaccharide-producing lactic cultures

(2009) D.H. Purohit et al.   JOURNAL OF DAIRY SCIENCE

Effect of exopolysaccharides on the proteolytic and angiotensin-I converting enzyme-inhibitory activities and textural and rheological properties of low-fat yogurt during refrigerated storage

(2009) L. Ramchandran et al.   JOURNAL OF DAIRY SCIENCE