Effect of the modified high methoxyl pectin on the stability of the fermented milk beverage

Stability of milk drinks could be improved by adding high methoxyl pectin. In this work, effect of the modified high methoxyl pectin (MHMP) on the fermented milk beverage (FMB) was investigated by the characteristics of adsorption, viscosity, rheological properties, particle size, zeta-potential (ζ-...

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Bibliographic Details

Published in:	International Journal of Food Properties
Main Authors:	Yanhua Li, Xinwei Wang, Yuecheng Meng, Fan Zhang, Zhipeng Shao, Ling Hu
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2018-01-01
Subjects:	fermented milk beverage modified high methoxyl pectin value of pH characteristics stability
Online Access:	http://dx.doi.org/10.1080/10942912.2018.1485029