Application of Persimmon Pectin with Promising Emulsification Properties as an Acidified Milk Drinks Stabilizer

Application of Persimmon Pectin with Promising Emulsification Properties as an Acidified Milk Drinks Stabilizer

The present study aimed to evaluate the capability of persimmon pectin (PP) as a stabilizer for acid milk drinks (AMDs) compared with commercial high-methoxyl pectin (HMP) and sugar beet pectin (SBP). The effectiveness of pectin stabilizers was assessed by analyzing particle size, micromorphology, z...

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Bibliographic Details
Main Authors: Lanlan Hu, Yangyang Jia, Xiaoxiao Zhang, Yajie Zhang, Meizhu Dang, Chunmei Li
Format: Article
Language:English
Published: MDPI AG 2023-05-01
Series:Foods
Subjects:
persimmon pectin
stability
acidified milk drinks
natural ingredients
Online Access:https://www.mdpi.com/2304-8158/12/10/2042

Internet

https://www.mdpi.com/2304-8158/12/10/2042

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