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Effect of pH on the Stability of Dairy Beverages Stabilized with Soluble Soybean Polysaccharides

This study aimed to elucidate the effect of pH on the stability of soluble soybean polysaccharide (SSPS)-stabilized dairy beverages. A single-factor experimental design was employed using model systems containing 1.0% (<i>w</i>/<i>v</i>) protein and 0.4% (<i>w</i>/<i>v</i>) SSPS, with pH values adju...

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Principais autores: Hongyang Pan, Xiaofang Chu, Shiwen Li, Zhaojun Wang, Jie Chen
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2025-10-01
coleção:Foods
Assuntos:
soluble soybean polysaccharides
dairy beverage
pH
milk protein
particle size
ζ-potential
Acesso em linha:https://www.mdpi.com/2304-8158/14/21/3632
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