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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

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