Exopolysaccharides (EPS)-producing lactic acid bacteria (LAB) are industrially important
microorganisms in the development of functional food products and are used as starter …

Virulence of phytopathogenic bacteria is often correlated with their ability to produce
extraceUular polysaccharides (EPSs). The composition and amount of lipopolysaccharide O …

Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …

Oat β-glucans were extracted (water at 47° C) from milled seeds of two Greek cultivars (A.
sativa cv. Pallini and A. bysantina cv. Kassandra) and partially purified by pH adjustment of …

The effects of molecular size on rheological properties of highly pure oat β-glucans in
solution and gel state were studied. The fine structure of the β-glucan preparations was …

The effects of fine structure and molecular size on the rheological properties of six mixed-
linkage (1→ 3),(1→ 4)-β-d-glucans (β-glucans) in the solution and gel state were studied …

A strain of Bacillus subtilis AF 17 with high exopolysaccharide (EPS) production ability was
isolated and identified based on morphological and physiological characteristics and …

Chia seed polysaccharide (CSP) was extracted from chia (Salvia hispanica) seeds, and its
rheological and microstructural properties in aqueous solutions were studied. CSP solution …

The novel levansucrase produced from Bacillus subtilis NRC1aza yielded two types of levan
L1 and L2 with different molecular weights 85.23 kDa and 31.95 kDa, respectively. The …

Polysaccharide extracts were prepared from two traditional food thickeners with extensive
domestic use in central and western parts of Africa: okra (Hibiscus esculentis L.) and the …