Utilization of exopolysaccharide produced by Leuconostoc lactis GW-6 as an emulsifier for low-fat mayonnaise production
Dilara Yalmancı, Enes Dertli̇, Zeynep Hazal Tekin‐Cakmak, Salih Karasu
Topics & Concepts
RheologyFood scienceWhey protein isolateChemistryShear thinningEmulsionLeuconostocWhey proteinLactobacillusBiochemistryMaterials scienceFermentationComposite materialPolysaccharides Composition and ApplicationsProteins in Food SystemsFood composition and properties