Exopolysaccharide from Streptococcus thermophilus as stabilizer in fermented dairy: Binding kinetics and interactions with casein of milk.
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DOI: 10.1016/j.ijbiomac.2019.08.146
Abstract: Exopolysaccharides (EPSs) from lactic acid bacteria have great effect on the quality of fermented milk products. However, the mechanism for the quality improvement has not been well described. This study aimed to investigate the molecular… read more here.
Keywords: milk; casein milk; binding kinetics; acidifying process ... See more keywords