Applications of Microbial Exopolysaccharides in the Food Industry

Sara Basiri *

Cited by CrossRef: 5

1- Mouro C, Gomes A, Gouveia I. Microbial Exopolysaccharides: Structure, Diversity, Applications, and Future Frontiers in Sustainable Functional Materials. Polysaccharides. 2024;5(3):241 [Crossref]

2- Gao W, Liu Y, Wu S. Properties of pullulan and its effects on starch gelatinization, retrogradation, and protein interaction: A review. Food Chemistry. 2025;483:144337 [Crossref]

3- Sarkar P, Bandyopadhyay T, Gopikrishna K, Nath Tiwari O, Bhunia B, Muthuraj M. Algal carbohydrates: Sources, biosynthetic pathway, production, and applications. Bioresource Technology. 2024;413:131489 [Crossref]

4- Nitsievskaya K, Stankevich S, Boroday E. Ultrasound Treatment of Iota-Carrageenan and Guar Gum. 2023;:357 [Crossref]

5- Rahaman A, Ahsan S, Kumari A, Khaliq A, Mehmood T, Chughtai M, Farooq M, Khalifa I, Wali M, Zeng X. Application of Plant‐Based Proteins in the Development of Fish and Meat Analogues Products. Journal of Texture Studies. 2025;56(3) [Crossref]