Effect of exopolysaccharide-producing Lactococcus lactis strains and temperature on the permeability of skim milk gels

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 213, Issue 2-3, 2003, Pages 245-253

  Ruas Madiedo, Patricia ^a   Zoon, Pieternella ^a  

^a NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Exopolysaccharides; Fermented milks; Lactic acid bacteria; Permeability; Structure

Indexed keywords

AROMATIC COMPOUNDS; FERMENTATION; PROTEINS; STRAIN; VISCOSITY;

FERMENTED MILK GELS;

COLLOIDS;

GLASS; POLYSACCHARIDE;

ARTICLE; BACTERIAL STRAIN; CALCULATION; CONFOCAL LASER MICROSCOPY; DIFFUSION COEFFICIENT; FERMENTATION; FLUID FLOW; FOOD QUALITY; GEL; KINEMATICS; LACTIC ACID BACTERIUM; LACTOCOCCUS LACTIS; MILK; PERMEABILITY; POROSITY; PRIORITY JOURNAL; SEPARATION TECHNIQUE; SERUM; TEMPERATURE DEPENDENCE; VISCOSITY;

EID: 0037433095     PISSN: 09277757     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0927-7757(02)00517-4     Document Type: Article

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