ArticlePolymers2021
A Relation between Exopolysaccharide from Lactic Acid Bacteria and Properties of Fermentation Induced Soybean Protein Gels.
Article in Polymers, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
5 citing papers in PubMed.
- Modulating protein-polysaccharide gel networksFood chemistry: X · 2026Article
- Effects of Different Lactic Acid Bacterial Strains on the Physicochemical Properties and Flavor of Millet Fermented Beverages.Foods (Basel, Switzerland) · 2026Article
- Production and Characterisation of an Exopolysaccharide byPolymers · 2023Article
- Physicochemical and rheological characterizations of a novel exopolysaccharide EPSKar1 and its iron complex EPSKar1-Fe: Towards potential iron-fortification applications.Current research in food science · 2023Article
- Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Exopolysaccharide (EPS) producing lactic acid bacteria (LAB) is considered to be an effective texture improver. The effect of LAB strains (different EPS production capacity) on physicochemical properties (texture profile, water distribution, rheological properties, and microstructure), protein conformation, and chemical forces of soybean protein gel was investigated. Correlations between EPS yield and gel properties were established. Large masses of EPS were isolated from
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Registered trials
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