With pectin used as the stabilizer, the effects of technological conditions on the stability of acidifiedmilk drinks were investigated.
选取果胶作为稳定剂,探讨了工艺条件对酸性乳饮料稳定性的影响。
2
The stability prediction model of acidifiedmilk drinks with pectin as stabilizer was built through the analyses of kinetics and thermodynamics.
通过动力学和热力学分析,建立了以果胶为稳定剂的酸乳饮料的动力学和热力学稳定性预测模型。
3
CMC can be used in acidifiedmilk drinks as stabilizer. It will be useful for this application to study the interaction between CMC and casein micelles at low pH.