Rheological and Microstructural Properties of Acidified Milk Drink Stabilized with Butternut Squash Pulp Hydrocolloids (BSPHs)
Author:
Affiliation:
1. Research Group of Complex Fluid Engineering and Food Rheology, Universidad de Cartagena, Cartagena 130015, Colombia
2. Research Group Science Technology and Society─CTS, Universidad de Cartagena, Cartagena 130015, Colombia
Funder
Departamento Administrativo de Ciencia, Tecnolog?a e Innovaci?n (COLCIENCIAS)
Publisher
American Chemical Society (ACS)
Subject
General Chemical Engineering,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acsomega.2c00513
Reference72 articles.
1. Influence of the degree of esterification of soluble soybean polysaccharide on the stability of acidified milk drinks
2. Stabilisation of acidified skimmed milk with HM pectin
3. Stabilization mechanism of acid dairy drinks (ADD) induced by pectin
4. Influence of homogenisation and the degradation of stabilizer on the stability of acidified milk drinks stabilized by carboxymethylcellulose
5. Influence of combination carboxymethylcellulose and pectin on the stability of acidified milk drinks
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