Effect of pectic polysaccharides from fresh passion fruit (Passiflora edulis f. flavicarpa L.) peel on physicochemical, texture and sensory properties of low-fat yoghurt

作者：Ya-Hui Yu, Luo-Bang Wu, Long‐Qing Li, Mingyu Jin, Xiaozhen Liu, Xiangying Yu, Fengyuan Liu, Yuting Li, Lin Li, Jing‐Kun Yan · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143801 · 被引用次数：11 · 研究领域：Sensory Analysis and Statistical Methods、Food composition and properties、Microbial Metabolites in Food Biotechnology