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. 2021 May 21;10(6):1153. doi: 10.3390/foods10061153

Figure 1.

Figure 1

The pH and microrheological analyses of EPS−YW11/CAS complex during the GDL−simulated fermentation process. (A): change in pH; (B): change in EI; (C): change in MVI; (D): change in FI of EPS−YW11/CAS complex with increasing EPS concentration up to 1% (w/v). EPS−YW11: exopolysaccharide produced by L. plantarum YW11; CAS: casein; GDL: D− (+)−gluconic acid δ-lactone; EI: elastic index, MVI: macroscopic viscosity index; FI: fluidity index.