In situ exopolysaccharides from Lactobacillus helveticus MB2-1 in Sayram ketteki yoghurt: Set yoghurts properties and interactions with sodium caseinate
Zhiwen Ge, Xuan Bao, Xue Feng, Xintao Yin, Xiaohong Chen, Mingsheng Dong
Topics & Concepts
Lactobacillus helveticusChemistryFood scienceProbioticCoacervateRheologyTurbidityLactobacillusChromatographyBacteriaFermentationMaterials scienceBiologyComposite materialEcologyGeneticsProbiotics and Fermented FoodsProteins in Food SystemsPolysaccharides Composition and Applications