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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |