Reducing the Flocculation of Milk Tea Using Different Stabilizers to Regulate Tea Proteins

The regulation of flocs derived from polyphenol–protein formation in milk tea has not been fully explored. In this study, the flocculation of milk tea was regulated by adding 10 kinds of stabilizers with different characteristics. The stability coefficient and centrifugal precipitation rate were use...

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Detalles Bibliográficos
Autores principales: Song, Yuqi, Wang, Xiaosen, Luo, Haixi, Wang, Mingyan, Chen, Jian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094277/
https://www.ncbi.nlm.nih.gov/pubmed/37048305
http://dx.doi.org/10.3390/foods12071484

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094277/
https://www.ncbi.nlm.nih.gov/pubmed/37048305
http://dx.doi.org/10.3390/foods12071484

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