Physical Properties and Formation Mechanism of Xylooligosaccharides-Milk Gel
The aim of this study was to investigate the changes in the physical properties and gelation mechanism of xylooligosaccharides (XOS)-milk system during heat treatment. Firstly, the preparation conditions of XOS-milk gels were optimized using sensory evaluation. At the optimal XOS concentration, the...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-11-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022120104 |