Rheological, emulsifying and thermostability properties of two exopolysaccharides produced by Bacillus amyloliquefaciens LPL061

Carbohydrate Polymers

Volumn 115, Issue , 2015, Pages 230-237

  Han, Yuzhu ^a,c   Liu, Enqi ^b   Liu, Lisha ^d   Zhang, Bao ^a   Wang, Yang ^a   Gui, Meng ^a   Wu, Ruiyun ^a   Li, Pinglan ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b XUZHOU INSTITUTE OF TECHNOLOGY   (China)

^c SOUTHWEST UNIVERSITY   (China)

^d Beijing Academy of Food Sciences   (China)

Author keywords

Bacillus amyloliquefaciens; Emulsification; Exopolysaccharide; Rheology; Therostability; Viscosity

Indexed keywords

BACTERIOLOGY; METABOLITES; OILSEEDS; OLIVE OIL; POLYSACCHARIDES; RHEOLOGY; SCANNING ELECTRON MICROSCOPY; SOLUTIONS; STABILITY; SUNFLOWER OIL; VISCOSITY;

APPARENT VISCOSITY; BACILLUS AMYLOLIQUEFACIENS; CYLINDRICAL PARTICLES; EXOPOLYSACCHARIDES; HEXAGONAL PARTICLES; INTRINSIC VISCOSITY; PHYSICOCHEMICAL PROPERTY; THEROSTABILITY;

EMULSIFICATION;

BACTERIAL POLYSACCHARIDE; EMULSION; VEGETABLE OIL;

BACILLUS; BIOSYNTHESIS; CHEMISTRY; EMULSION; FLOW KINETICS; HEAT; INDUSTRY; METABOLISM; PARTICLE SIZE; VISCOSITY;

BACILLUS; EMULSIONS; HOT TEMPERATURE; INDUSTRY; PARTICLE SIZE; PLANT OILS; POLYSACCHARIDES, BACTERIAL; RHEOLOGY; VISCOSITY;

EID: 84907095608     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2014.08.044     Document Type: Article

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