Structure-activity relationship of exopolysaccharides produced by Limosilactobacillus fermentum A51 and the mechanism contributing to the textural properties of yogurt
Guangqiang Wei, Xingying Dai, Bo Zhao, Ziyi Li, Jifang Tao, Teng Wang, Aixiang Huang
Topics & Concepts
Hydrogen bondChemistryScanning electron microscopeTexture (cosmology)GalactoseCrystallographyFourier transform infrared spectroscopyInfrared spectroscopyPolysaccharideFood scienceZeta potentialChemical engineeringMaterials scienceBiochemistryOrganic chemistryMoleculeNanotechnologyComposite materialNanoparticleEngineeringComputer scienceImage (mathematics)Artificial intelligenceProbiotics and Fermented FoodsPolysaccharides and Plant Cell WallsMicrobial Metabolites in Food Biotechnology