Improvement in physical and thermal stability of cloudy ginkgo beverage during autoclave sterilization: Effects of microcrystalline cellulose and gellan gum

Author:

Ni Yang,Tang Xiaoshu,Fan Liuping

Funder

National Key research & Development Plan

Jiangsu Key R & D plan, China

China National Natural Science Foundation

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Effects of types and amounts of stabilizers on physical and sensory characteristics of cloudy ready-to-drink mulberry fruit juice;Akkarachaneeyakorn;Food Sciences and Nutrition,2015

2. Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks;Bernat;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2015

3. Ultra high pressure homogenization of almond milk: Physico-chemical and physiological effects;Briviba;Food Chemistry,2016

4. Rheological analysis of emulsion-filled gels based on high acyl gellan;gum;Califano;Food Hydrocolloids,2013

5. “Stress‐alleviating” and “vigilance‐enhancing” actions of Ginkgo biloba extract (EGb 761);Defeudis;Drug Development Research,2004

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