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Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.10.040
Abstract: Abstract This project investigated the influence of the addition of high methoxyl pectin (HMP) and carboxymethylcellulose (CMC) with different combination ratios on the stability of acidified skim milk drinks (SAMD) and whole milk drinks (WAMD).…
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Keywords:
combination;
milk;
stability acidified;
influence ... See more keywords
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Published in 2019 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2019.03.243
Abstract: A series of methyl alginate with different degree of esterification (DE) were prepared with low cost, and its application in acidified milk drinks (AMDs) was investigated. The gel strength, molecular weight, solution apparent viscosity and…
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Keywords:
methyl;
milk drinks;
application acidified;
methyl alginate ... See more keywords
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Published in 2023 at "Foods"
DOI: 10.3390/foods12102042
Abstract: 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…
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Keywords:
pectin;
persimmon pectin;
milk drinks;
application persimmon ... See more keywords
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Published in 2023 at "Nutrients"
DOI: 10.3390/nu15020431
Abstract: Background: Accumulating evidence has shown that protein-rich milk drinks can rapidly improve cognitive performance. However, the optimum doses of milk protein that are needed to improve cognitive function remain to be investigated. Objective: This study…
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Keywords:
milk drinks;
milk protein;
young adults;
milk ... See more keywords