Characterization of levans produced by levansucrases from Bacillus amyloliquefaciens and Gluconobacter oxydans: Structural, techno-functional, and anti-inflammatory properties
Amal M. Sahyoun, Muriel Wong Min, Ke Xu, Saji George, Salwa Karboune
Topics & Concepts
ChemistryBacillus amyloliquefaciensFood scienceThermal stabilityRheologyEmulsionBiochemistryFermentationOrganic chemistryMaterials scienceComposite materialMicrobial Metabolites in Food BiotechnologyEnzyme Production and CharacterizationPolysaccharides and Plant Cell Walls