Application of Persimmon Pectin with Promising Emulsification Properties as an Acidified Milk Drinks Stabilizer
The present study aimed to evaluate the capability of persimmon pectin (PP) as a stabilizer for acid milk drinks (AMDs) compared with commercial high-methoxyl pectin (HMP) and sugar beet pectin (SBP). The effectiveness of pectin stabilizers was assessed by analyzing particle size, micromorphology, z...
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| Principais autores: | , , , , , |
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| 格式: | Artigo |
| 语言: | Inglês |
| 出版: |
MDPI AG
2023-05-01
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| 丛编: | Foods |
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| 在线阅读: | https://www.mdpi.com/2304-8158/12/10/2042 |
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