Effect of Potato Pulp Pectic Polysaccharide on the Stability of Acidified Milk Drinks

In order to broaden the application of potato pulp pectic polysaccharide (PPP) in stabilizing acidified milk drinks (AMDs) and investigate the stabilizing effect and physical properties of AMDs prepared with PPP, a comparative study was made among PPP, commercial high methoxyl pectin (HMP) and low m...

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Publié dans:Molecules
Auteurs principaux: Sun, Weixuan, Yang, Wenhan, Zheng, Yuxue, Zhang, Huiling, Fang, Haitian, Liu, Donghong, Kong, Xiangli, Chen, Shiguo, Ye, Xingqian, Tian, Jinhu
Format: Artigo
Langue:Inglês
Publié: MDPI 2020
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Article
Accès en ligne:https://ncbi.nlm.nih.gov/pmc/articles/PMC7731407/
https://ncbi.nlm.nih.gov/pubmed/33266001
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25235632
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