Influence of molecular weight and degree of substitution of carboxymethylcellulose on the stability of acidified milk drinks

Author:

Du Baiqiao,Li Jing,Zhang Hongbin,Huang Long,Chen Ping,Zhou Jianjun

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference48 articles.

1. Influence on the stability of casein solution studied in dependence of varying pH and salt concentration;Ambjerg Pedersen;Food Hydrocolloids,1991

2. ζ-Potentials of casein micelles from reconstitued skim milk heated at 120°C;Anema;International Dairy Journal,1996

3. Effect of soluble soybean polysaccharide on dispersion stability of acidified milk protein;Asai,1994

4. Comparision of the stabilisation mechanism of acid dairy drinks (ADD) induced by pectin and soluble soybean polysaccharide (SSP);Boulenguer,2003

5. Stabilization of hydrocolloidal system of milk drinks of low pHs by addition of carboxymethyl cellulose;Chen;Journal of Fuzhou University (Natural Science),1996

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