Rheological properties of whey protein dispersions in the presence of exopolysaccharides from Lactococcus lactis ssp cremoris

被引：0
|
作者：
Hernandez, I. Ayala [1 ]
Hassan, A. N. [2 ]
Corredig, M. [1 ]
机构：
[1] Univ Guelph, Guelph, ON N1G 2W1, Canada
[2] S Dakota State Univ, Brookings, SD 57007 USA
来源：
JOURNAL OF DAIRY SCIENCE | 2007年 / 90卷
关键词：
whey proteins; Lactococcus lactis; exopolysaccharides;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：600 / 600
页数：1
相关论文
共 50 条
  • [1] Rheological properties of whey protein dispersions in the presence of exopolysaccharides from Lactococcus lactis ssp cremoris
    Hernandez, I. Ayala
    Hassan, A. N.
    Corredig, M.
    POULTRY SCIENCE, 2007, 86 : 600 - 600
  • [2] Rheological properties of whey protein dispersions in the presence of exopolysaccharides from Lactococcus lactis ssp cremoris
    Hernandez, I. Ayala
    Hassan, A. N.
    Corredig, M.
    JOURNAL OF ANIMAL SCIENCE, 2007, 85 : 600 - 600
  • [3] Slime formation in whey by ropy Lactococcus lactis ssp cremoris322
    Christiansen, PS
    Pedersen, JN
    Edelsten, D
    Nielsen, EW
    MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2001, 56 (10): : 545 - 548
  • [4] PROTEIN CHARACTERIZATION OF LACTOCOCCUS-LACTIS SSP LACTIS AND L-LACTIS SSP CREMORIS BACTERIOPHAGES ISOLATED FROM CHEESE WHEYS
    SHIEH, YSC
    LEDFORD, RA
    TORTORELLO, ML
    DUNNY, GM
    APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 1993, 40 (01) : 107 - 112
  • [5] UTILIZATION OF DIPEPTIDES BY LACTOCOCCUS-LACTIS SSP CREMORIS
    VANBOVEN, A
    KONINGS, WN
    BIOCHIMIE, 1988, 70 (04) : 535 - 542
  • [6] Exopolysaccharides produced by Lactococcus lactis: from genetic engineering to improved rheological properties?
    Michiel Kleerebezem
    Richard van Kranenburg
    Remco Tuinier
    Ingeborg C. Boels
    Pieternella Zoon
    Ellen Looijesteijn
    Jeroen Hugenholtz
    Willem M. de Vos
    Antonie van Leeuwenhoek, 1999, 76 : 357 - 365
  • [7] Exopolysaccharides produced by Lactococcus lactis:: from genetic engineering to improved rheological properties?
    Kleerebezem, M
    van Kranenburg, R
    Tuinier, R
    Boels, IC
    Zoon, P
    Looijesteijn, E
    Hugenholtz, J
    de Vos, WM
    ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY, 1999, 76 (1-4): : 357 - 365
  • [8] Induction of salt tolerance in Lactococcus lactis ssp cremoris by adaptation
    Tripathi, AK
    Misra, AK
    Chander, H
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2003, 40 (05): : 525 - 527
  • [9] Development of a PCR-RFLP assay for the identification of Lactococcus lactis ssp lactis and cremoris
    Khemariya, Priti
    Singh, Sudhir
    Nath, Gopal
    Gulati, Anil K.
    ANNALS OF MICROBIOLOGY, 2013, 63 (01) : 109 - 115
  • [10] Isolation and characterization of promoters from Lactococcus lactis ssp cremoris LM0230
    Jeong, DW
    Choi, YC
    Lee, JM
    Kim, JH
    Lee, JH
    Kim, KH
    Lee, HJ
    FOOD MICROBIOLOGY, 2006, 23 (01) : 82 - 89
12345