Gelation and resistance to shearing of fermented milk: Role of exopolysaccharides

Formation and Physical Properties of Milk Protein Gels

J.A. Lucey · Journal of Dairy Science · 2002 · 640 citations · Full text

Agriculture, Biochemistry, Food Science +14

An overview of the functionality of exopolysaccharides produced by lactic acid bacteria

Patricia Ruas‐Madiedo, Jeroen Hugenholtz, Pieternela Zoon · International Dairy Journal · 2002 · 617 citations

Life Sciences, Biochemistry, Microbiology +11

Microstructure and Rheology of Yogurt Made with Cultures Differing Only in Their Ability to Produce Exopolysaccharides

A.N. Hassan, Richard Ipsen, Thomas Janzen et al. · Journal of Dairy Science · 2003 · 258 citations · Full text

Agriculture, Food Science, Microbiology +15

Production of exopolysaccharides by lactic acid bacteria and dairy propionibacteria

J. Cerning · Le Lait · 1995 · 238 citations · Full text

Agriculture, Food Science, Microbiology +6

A comparison of the formation, rheological properties and microstructure of acid skim milk gels made with a bacterial culture or glucono-δ-lactone

J.A. Lucey, M. Tamehana, Harjinder Singh et al. · Food Research International · 1998 · 206 citations

Agriculture, Dairy Science, Food Science +15