The in-situ dextran produced in rice protein yogurt: Effect on viscosity and structural characteristics
Yu Lu, Caihua Jia, Meng Niu, Yan Xu, Siming Zhao
Topics & Concepts
StarterFood scienceIn situViscosityChemistryDextranLeuconostocProteolysisRice proteinRheologyBiochemistryMaterials scienceEnzymeOrganic chemistryComposite materialLactobacillusFermentationFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications