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Surface engineered bacteria as Pickering stabilizers for foams and emulsions
Xiaoyi Jiang
, Cigdem Yücel Falco, Kim Nicole Dalby,
Henrik Siegumfeldt
,
Nils Arneborg
,
Jens Risbo
*
*
Corresponding author af dette arbejde
Kemisk Institut
Food Microbiology, Gut Health, and Fermentation
12
Citationer (Scopus)
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Food Science
Foam Stability
100%
Shelf Life
50%
Lactobacillus acidophilus
50%
Mouthfeel
50%
Lactic Acid Bacteria
50%
Food Companies
50%
Storage Stability
50%
Keyphrases
Octenyl Succinic Anhydride
100%
Pickering Stabilizer
100%
Cell Culturability
12%
Lactobacillus Acidophilus LA-5
12%
Modification Degree
12%
Fat Substitution
12%
Material Science
Stabilizer (Agent)
100%
Hydrophobicity
100%
Surface Active Agent
50%
Chemical Engineering
Surfactant
100%
Lactic Acid
100%
Pharmacology, Toxicology and Pharmaceutical Science
Hydrophobicity
25%
Cell Viability
12%
Biological Product
12%
Surfactant
12%
Lactobacillus acidophilus
12%
Lactic Acid Bacterium
12%