Objective
Texture on dairy products is related to exopolysaccharides (EPS) produced by lactic acid bacteria (LAB). This study tries to clarify the role of EPS on fermented milk products texture studying the rheological characteristics of these LAB and the interactions EPS-milk proteins at low pH values.
Fields of science
Topic(s)
Data not availableCall for proposal
Data not availableFunding Scheme
RGI - Research grants (individual fellowships)Coordinator
Nizo Food Research
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Kernhemseweg 2
6718 ZB Ede
Netherlands
6718 ZB Ede
Netherlands
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Participants (1)
Not available
Spain
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