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International Journal of Food Properties Volume 20, 2017 - Issue 4
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Original Articles

Rheological and physical characteristics of non-fat set yogurt prepared with EPS-producing Streptococcus thermophilus and an H+-ATPase-defective mutant Lactobacillus delbrueckii subsp. bulgaricus

Libo LiuKey Lab of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, ChinaView further author information
,
Chun LiKey Lab of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, ChinaCorrespondence[email protected]
View further author information
&
Jingsheng LiuCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, ChinaView further author information
Pages 745-753 | Received 01 Dec 2015, Accepted 16 Apr 2016, Published online: 13 Oct 2016

Citations (11)

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Micaela Galante, Valeria Boeris, Estela Álvarez & Patricia Risso. (2017) Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum. International Journal of Food Properties 20:sup3, pages S2569-S2578.
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Articles from other publishers (10)

Peiying Li, Cuina Xie, Qingzhu Zeng & Yang Yuan. (2023) Effect of different hydrophobic soybean isolated peptides and their zinc complexes on the growth and fermentation of Lactobacillus bulgaricus . International Journal of Food Science & Technology 58:12, pages 6411-6420.
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Elisa C. Ale, Rodrigo A. Ibáñez, Daniel J. Wilbanks, Guillermo H. Peralta, Fatma D. Ceylan, Ana G. Binetti, Bradley W. Bolling & John A. Lucey. (2023) Technological role and metabolic profile of two probiotic EPS-producing strains with potential application in yoghurt: Impact on rheology and release of bioactive peptides. International Dairy Journal 137, pages 105533.
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Nouran Y. Fawzi, Dina Y. Abdelghani, Mohammed A. Abdel-azim, Catherine G. Shokier, Marina W. Youssef, Monica K. Gad El-Rab, Abdallah I. Gad & Khadiga A. Abou-Taleb. (2022) The ability of probiotic lactic acid bacteria to ferment Egyptian broken rice milk and produce rice-based yoghurt. Annals of Agricultural Sciences 67:1, pages 107-118.
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Amna Bibi, Yongai Xiong, Muhammad Shahid Riaz Rajoka, Hafiza Mahreen Mehwish, Emanuele Radicetti, Muhammad Umair, Mahtab Shoukat, Muhammad Kashif Iqbal Khan & Rana Muhammad Aadil. (2021) Recent Advances in the Production of Exopolysaccharide (EPS) from Lactobacillus spp. and Its Application in the Food Industry: A Review. Sustainability 13:22, pages 12429.
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Shuai Guo, Ting Wu, Chuantao Peng, Jicheng Wang, Tiansong Sun & Heping Zhang. (2021) Metabolic footprint analysis of volatile metabolites by gas chromatography-ion mobility spectrometry to discriminate between different fermentation temperatures during Streptococcus thermophilus milk fermentation. Journal of Dairy Science 104:8, pages 8541-8553.
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Seyed Mohammad Bagher Hashemi, Aliakbar Gholamhosseinpour & Elahe Abedi. (2020) Biopreservative potential of Lactobacillus strains in yoghurt dessert. Journal of Food Measurement and Characterization 15:2, pages 1634-1643.
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L.-O. Chuah & Y. Mao. (2020) Stability assessment and improvement of a Lactobacillus plantarum mutant with low post-fermentation acidification characteristics. Journal of Dairy Science 103:9, pages 7898-7907.
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Dimitra Dimitrellou, Nikoletta Solomakou, Evangelos Kokkinomagoulos & Panagiotis Kandylis. (2020) Yogurts Supplemented with Juices from Grapes and Berries. Foods 9:9, pages 1158.
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Stephanie Clark, Minto Michael & Karen A. Schmidt. 2019. Rheology of Semisolid Foods. Rheology of Semisolid Foods 203 229 .
Anatoli Cartasev & Valeriu Rudic. (2017) The Effect of Starter Culture Producing Exopolysaccharide on Physicochemical Properties of Yoghurt. Chemistry Journal of Moldova 12:2, pages 7-12.
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