Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Marie‐Claude Gentès"'
Publikováno v:
International Journal of Dairy Technology. 75:270-288
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::70a336e5eed51c9240b31763051736c8
https://doi.org/10.1111/1471-0307.12854
https://doi.org/10.1111/1471-0307.12854
Publikováno v:
Probiotic Foods and Beverages ISBN: 9781071631867
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::498f04faf910f0649808ece768be9e2c
https://doi.org/10.1007/978-1-0716-3187-4_2
https://doi.org/10.1007/978-1-0716-3187-4_2
Publikováno v:
International Dairy Journal. 142:105653
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6d961e9043bfcc40046144e9d7924713
https://doi.org/10.1016/j.idairyj.2023.105653
https://doi.org/10.1016/j.idairyj.2023.105653
Publikováno v:
Science et technologie du lait. 3e édition
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::171317e31c3c3ab5ca0fd8d32098e72a
https://doi.org/10.2307/j.ctv1g246f4.8
https://doi.org/10.2307/j.ctv1g246f4.8
Publikováno v:
International Dairy Journal. 55:79-86
The impact of exopolysaccharide (EPS)-producing lactic acid bacteria with well-known structures and starch (0.75%) on the rheological properties (apparent viscosity and elastic modulus) and physical properties (syneresis) of set and stirred yoghurts
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87682be830bd731359b98691968f72f1
https://doi.org/10.1016/j.idairyj.2015.12.006
https://doi.org/10.1016/j.idairyj.2015.12.006
Publikováno v:
Dairy Science & Technology. 93:255-271
Although exopolysaccharides (EPS) produced by lactic acid bacteria can be used to modulate the rheological and physical properties of fermented milk, the interactions between EPS and milk proteins in such complex system remain poorly understood. This
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee4b3c801ac8fdf9fb9e5ad3e5c998ed
https://doi.org/10.1007/s13594-013-0121-x
https://doi.org/10.1007/s13594-013-0121-x
Publikováno v:
Dairy Science & Technology. 91:645-661
Exopolysaccharides (EPS) produced by lactic acid bacteria can be used as natural stabilizers in fermented milk. The ability of EPS to modulate viscosity has not been correlated to their concentration but rather to their structure and their interactio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1dca94484adf8425c524bc3f83bd2745
https://doi.org/10.1007/s13594-011-0039-0
https://doi.org/10.1007/s13594-011-0039-0
Publikováno v:
Journal of agricultural and food chemistry. 58(11)
Protein-polysaccharide complexes formed under electrostatic associative conditions could have interesting functional properties. However, their stability over a wide range of pH limits their widespread application. The aim of this work was to determi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8bfe1b9eb75d7ec8bcd3c579df49ba6f
https://pubmed.ncbi.nlm.nih.gov/20462219
https://pubmed.ncbi.nlm.nih.gov/20462219