Characterization of Highly Branched Dextran VB113 Produced by Leuconostoc mesenteroides VB113 as Traditional Pickle Isolate
The branched nature of dextran VB113, together with its molecular weight and thermal characteristics, offers practical advantages for its potential usage as a thermal-stable thickening agent, emulsion stabilizer, and fat replacer in high-temperature food processing applications, such as bakery products, processed dairy...