Preparation of liquid yogurt in the presence of pectin and its formation mechanism

We had previously observed that adding pectin into milk before fermentation inhibited gelation of yogurt but did not affect the pH. Thus, this work aimed to prepare such liquid yogurt and clarify its formation mechanism. It was found that liquid yogurt was obtained in the presence of 0.10%–0.20% pec...

Full description

Saved in:

Bibliographic Details
Published in:	Food chemistry Vol. 452; p. 139473
Main Authors:	Zhang, Hongkai, Goff, H. Douglas, Liu, Chengmei, Luo, Shunjing, Hu, Xiuting
Format:	Journal Article
Language:	English
Published:	England Elsevier Ltd 15.09.2024
Subjects:	casein Casein micelles Depletion interaction fermentation food chemistry gelation Liquid yogurt liquids micelles microscopy milk Pectin pectins Steric stabilization yogurt Liquid yogurt Pectin Casein micelles Steric stabilization Depletion interaction
ISSN:	0308-8146, 1873-7072, 1873-7072
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Be the first to leave a comment!