Rheological, emulsifying and thermostability properties of two exopolysaccharides produced by Bacillus amyloliquefaciens LPL061
Yuzhu Han(Southwest University), Pinglan Li(China Agricultural University), Meng Gui(China Agricultural University), Enqi Liu(Xi'an Jiaotong University), Lisha Liu(Beijing Academy of Food Sciences), Yang Wang(China Agricultural University), Bao Zhang(Wuhan National Laboratory for Optoelectronics), Ruiyun Wu(Second Affiliated Hospital of Xi'an Jiaotong University)
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