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Journal Abstract Search

430 related items for PubMed ID: 28711270

  • 1. 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
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  • 2. 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
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  • 6. 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 15; 197(Pt A):367-72. PubMed ID: 26616962
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  • 8. 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 15; 93(5):1910-7. PubMed ID: 20412904
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  • 10. Yogurt made from milk heated at different pH values.
    Ozcan T, Horne DS, Lucey JA.
    J Dairy Sci; 2015 Oct 15; 98(10):6749-58. PubMed ID: 26233452
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  • 11. Metabolically improved exopolysaccharide production by Streptococcus thermophilus and its influence on the rheological properties of fermented milk.
    Svensson M, Waak E, Svensson U, Rådström P.
    Appl Environ Microbiol; 2005 Oct 15; 71(10):6398-400. PubMed ID: 16204566
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  • 13. Biodiversity of exopolysaccharides produced by Streptococcus thermophilus strains is reflected in their production and their molecular and functional characteristics.
    Vaningelgem F, Zamfir M, Mozzi F, Adriany T, Vancanneyt M, Swings J, De Vuyst L.
    Appl Environ Microbiol; 2004 Feb 15; 70(2):900-12. PubMed ID: 14766570
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  • 14. Structural characterization of the exopolysaccharide produced by Streptococcus thermophilus 05-34 and its in situ application in yogurt.
    Qin QQ, Xia BS, Xiong Y, Zhang SX, Luo YB, Hao YL.
    J Food Sci; 2011 Feb 15; 76(9):C1226-30. PubMed ID: 22416681
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  • 15. Effects of pH, temperature, supplementation with whey protein concentrate, and adjunct cultures on the production of exopolysaccharides by Streptococcus thermophilus 1275.
    Zisu B, Shah NP.
    J Dairy Sci; 2003 Nov 15; 86(11):3405-15. PubMed ID: 14672169
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