Effect of the modified high methoxyl pectin on the stability of the fermented milk beverage
Author:
Affiliation:
1. College of Food Science and Biotechnology, Zhe Jiang Gong Shang University, Hangzhou, P.R. China
Funder
Natural science foundation of Zhejiang Province
Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1485029
Reference25 articles.
1. Sensory and rheological characterization of acidified milk drinks
2. The effects of carrageenan on stability of arachin and the interactions between them
3. Investigation of the non-esterified galacturonic acid distribution in pectin with endopolygalacturonase
4. Binding behavior of calcium to polyuronates: Comparison of pectin with alginate
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