The effect of degree of esterification of pectin on the grainy properties of post-heated fermented milk DOI
Fei Gao,

Xueying Mao,

Pengjie Wang

et al.

Food Hydrocolloids, Journal Year: 2025, Volume and Issue: unknown, P. 111484 - 111484

Published: April 1, 2025

Language: Английский

Structural changes of Complexes from Arthrospira platensis Protein and Pectin influenced by Degree of Esterification and pH DOI Creative Commons
Stephan Buecker, Monika Gibis,

Laura Bartmann

et al.

Food Hydrocolloids, Journal Year: 2025, Volume and Issue: unknown, P. 111122 - 111122

Published: Jan. 1, 2025

Language: Английский

Citations

0
The effect of degree of esterification of pectin on the grainy properties of post-heated fermented milk DOI
Fei Gao,

Xueying Mao,

Pengjie Wang

et al.

Food Hydrocolloids, Journal Year: 2025, Volume and Issue: unknown, P. 111484 - 111484

Published: April 1, 2025

Language: Английский

Citations

0