Rheology of sphingans in EPS–surfactant systems

Gansbiller, Moritz; Schmid, Jochen; Sieber, Volker

doi:10.1016/j.carbpol.2020.116778

Cited by 15 publications

(1 citation statement)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The complex viscosity represents the overall strength of the material. The trend in their complex viscosities indicates that the polymers are permanently untwisted at higher frequencies (Gansbiller et al ., 2020).…”

Section: Resultsmentioning

confidence: 99%

Processing properties of yogurt as affected by the EPS produced by Leuconostoc mesenteroides XR1

Wang

Zili

2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

The aim of this study was to examine the fermentation characteristics of a novel Leuconostoc mesenteroides strain (XR1) and to investigate the effect of XR1 exopolysaccharides (EPS) on the microstructure, texture and rheological properties of yoghurt. The novel Leuconostoc mesenteroides strain (XR1) was isolated from wild kefir grains obtained from Xinjiang Province. The results showed that XR1 had good EPS production capacity and favourable fermentation performance. The addition of XR1 EPS to fermented milk effectively improved the water-holding capacity (WHC) of the fermented milk and changed its microstructure. In subsequent fermentation studies, the XR1 strain was found to be a compatible strain, and the steric barrier formed between XR1 EPS and the fermented milk proteins enhanced its viscoelastic properties. Rheology studies indicated that fermented milk supplemented with EPS possessed a higher modulus (G', G'' ) and complex viscosity. Thus, these results indicate that XR1 EPS are useful as a natural organic additive that can replace chemical additives in dairy products.

show abstract

Section: Resultsmentioning

confidence: 99%