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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Detalles Bibliográficos
Autores principales: Hu, Lanlan, Jia, Yangyang, Zhang, Xiaoxiao, Zhang, Yajie, Dang, Meizhu, Li, Chunmei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10216925/
https://www.ncbi.nlm.nih.gov/pubmed/37238860
http://dx.doi.org/10.3390/foods12102042

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10216925/
https://www.ncbi.nlm.nih.gov/pubmed/37238860
http://dx.doi.org/10.3390/foods12102042

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