388 related articles for article (PubMed ID: 29501333)
1. Effect of fermentation temperature on the properties of exopolysaccharides and the acid gelation behavior for milk fermented by Streptococcus thermophilus strains DGCC7785 and St-143.
Khanal SN; Lucey JA
J Dairy Sci; 2018 May; 101(5):3799-3811. PubMed ID: 29501333
[TBL] [Abstract][Full Text] [Related]
2. Evaluation of the yield, molar mass of exopolysaccharides, and rheological properties of gels formed during fermentation of milk by Streptococcus thermophilus strains St-143 and ST-10255y.
Khanal SN; Lucey JA
J Dairy Sci; 2017 Sep; 100(9):6906-6917. PubMed ID: 28711270
[TBL] [Abstract][Full Text] [Related]
3. Characterization of the chemical structures and physical properties of exopolysaccharides produced by various Streptococcus thermophilus strains.
Pachekrepapol U; Lucey JA; Gong Y; Naran R; Azadi P
J Dairy Sci; 2017 May; 100(5):3424-3435. PubMed ID: 28318581
[TBL] [Abstract][Full Text] [Related]
4. Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: an optimization study based on fermentation kinetics.
Yilmaz MT; Dertli E; Toker OS; Tatlisu NB; Sagdic O; Arici M
J Dairy Sci; 2015 Mar; 98(3):1604-24. PubMed ID: 25547308
[TBL] [Abstract][Full Text] [Related]
5. Physical properties of acid milk gels prepared at 37 degrees C up to gelation but at different incubation temperatures for the remainder of fermentation.
Peng Y; Horne DS; Lucey JA
J Dairy Sci; 2010 May; 93(5):1910-7. PubMed ID: 20412904
[TBL] [Abstract][Full Text] [Related]
6. Influence of heat impact in reconstituted skim milk on the properties of yoghurt fermented by ropy or non-ropy starter cultures.
Lorenzen PC; Ebert Y; Clawin-Rädecker I; Schlimme E
Nahrung; 2003 Oct; 47(5):349-53. PubMed ID: 14609093
[TBL] [Abstract][Full Text] [Related]
7. Fermentation conditions affecting the bacterial growth and exopolysaccharide production by Streptococcus thermophilus ST 111 in milk-based medium.
Vaningelgem F; Zamfir M; Adriany T; De Vuyst L
J Appl Microbiol; 2004; 97(6):1257-73. PubMed ID: 15546417
[TBL] [Abstract][Full Text] [Related]
8. Yogurt made from milk heated at different pH values.
Ozcan T; Horne DS; Lucey JA
J Dairy Sci; 2015 Oct; 98(10):6749-58. PubMed ID: 26233452
[TBL] [Abstract][Full Text] [Related]
9. Extracellular Polysaccharide Extraction from
Wa Y; Chanyi RM; Nguyen HTH; Gu R; Day L; Altermann E
Microbiol Spectr; 2022 Apr; 10(2):e0228021. PubMed ID: 35343770
[TBL] [Abstract][Full Text] [Related]
10. Shear and extensional rheology of acid milk gel suspensions with varying ropiness.
Surber G; Jaros D; Rohm H
J Texture Stud; 2020 Feb; 51(1):111-119. PubMed ID: 31226221
[TBL] [Abstract][Full Text] [Related]
11. Enhanced natural killer cell activation by exopolysaccharides derived from yogurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1.
Makino S; Sato A; Goto A; Nakamura M; Ogawa M; Chiba Y; Hemmi J; Kano H; Takeda K; Okumura K; Asami Y
J Dairy Sci; 2016 Feb; 99(2):915-923. PubMed ID: 26686726
[TBL] [Abstract][Full Text] [Related]
12. Capsule formation by nonropy starter cultures affects the viscoelastic properties of yogurt during structure formation.
Hassan AN; Corredig M; Frank JF
J Dairy Sci; 2002 Apr; 85(4):716-20. PubMed ID: 12018415
[TBL] [Abstract][Full Text] [Related]
13. Fat-free yogurt made using a galactose-positive exopolysaccharide-producing recombinant strain of Streptococcus thermophilus.
Robitaille G; Tremblay A; Moineau S; St-Gelais D; Vadeboncoeur C; Britten M
J Dairy Sci; 2009 Feb; 92(2):477-82. PubMed ID: 19164657
[TBL] [Abstract][Full Text] [Related]
14. The influence of fermentation condition on production and molecular mass of EPS produced by Streptococcus thermophilus 05-34 in milk-based medium.
Li D; Li J; Zhao F; Wang G; Qin Q; Hao Y
Food Chem; 2016 Apr; 197(Pt A):367-72. PubMed ID: 26616962
[TBL] [Abstract][Full Text] [Related]
15. Effect of lactose hydrolysis on the milk-fermenting properties of Lactobacillus delbrueckii ssp. bulgaricus 2038 and Streptococcus thermophilus 1131.
Yamamoto E; Watanabe R; Ichimura T; Ishida T; Kimura K
J Dairy Sci; 2021 Feb; 104(2):1454-1464. PubMed ID: 33309355
[TBL] [Abstract][Full Text] [Related]
16. Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization.
Dertli E; Toker OS; Durak MZ; Yilmaz MT; Tatlısu NB; Sagdic O; Cankurt H
Carbohydr Polym; 2016 Jan; 136():427-40. PubMed ID: 26572373
[TBL] [Abstract][Full Text] [Related]
17. Effect of trisodium citrate on rheological and physical properties and microstructure of yogurt.
Ozcan-Yilsay T; Lee WJ; Horne D; Lucey JA
J Dairy Sci; 2007 Apr; 90(4):1644-52. PubMed ID: 17369204
[TBL] [Abstract][Full Text] [Related]
18. Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria.
Mani-López E; Palou E; López-Malo A
J Dairy Sci; 2014 May; 97(5):2578-90. PubMed ID: 24745665
[TBL] [Abstract][Full Text] [Related]
19. Impact of gelation conditions and structural breakdown on the physical and sensory properties of stirred yogurts.
Lee WJ; Lucey JA
J Dairy Sci; 2006 Jul; 89(7):2374-85. PubMed ID: 16772553
[TBL] [Abstract][Full Text] [Related]
20. Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria.
Han X; Yang Z; Jing X; Yu P; Zhang Y; Yi H; Zhang L
Biomed Res Int; 2016; 2016():7945675. PubMed ID: 27294135
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
