Effect of Potato Pulp Pectic Polysaccharide on the Stability of Acidified Milk Drinks

Effect of Potato Pulp Pectic Polysaccharide on the Stability of Acidified Milk Drinks

In order to broaden the application of potato pulp pectic polysaccharide (PPP) in stabilizing acidified milk drinks (AMDs) and investigate the stabilizing effect and physical properties of AMDs prepared with PPP, a comparative study was made among PPP, commercial high methoxyl pectin (HMP) and low m...

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Bibliographic Details
Main Authors: Weixuan Sun, Wenhan Yang, Yuxue Zheng, Huiling Zhang, Haitian Fang, Donghong Liu, Xiangli Kong, Shiguo Chen, Xingqian Ye, Jinhu Tian
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Molecules
Subjects:
potato pulp
acidified milk drinks
pectic polysaccharide
casein
stability
Online Access:https://www.mdpi.com/1420-3049/25/23/5632

Internet

https://www.mdpi.com/1420-3049/25/23/5632

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