Effects of Commercial Polysaccharides Stabilizers with Different Charges on Textural, Rheological, and Microstructural Characteristics of Set Yoghurts

The study investigated the preparation of set yoghurts by adding three common commercial polysaccharide stabilizers, namely sodium alginate (SA), gellan gum (GG), and konjac gum (KGM), in milk fermentation to evaluate their effects on the texture, rheology, and microstructure of set yoghurts. The ph...

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Detalles Bibliográficos
Autores principales: Ge, Zhiwen, Yin, Dongjie, Li, Zhiyu, Chen, Xiaohong, Dong, Mingsheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9223107/
https://www.ncbi.nlm.nih.gov/pubmed/35741960
http://dx.doi.org/10.3390/foods11121764

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9223107/
https://www.ncbi.nlm.nih.gov/pubmed/35741960
http://dx.doi.org/10.3390/foods11121764

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