The effect of degree of esterification of pectin on the grainy properties of post-heated fermented milk

作者：Fei Gao, Xueying Mao, Pengjie Wang, Ran Wang, Hongliang Li, Hairan Ma, Chong Chen, Sijia Song, Dongdong Li · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111484 · 被引用次数：7 · 研究领域：Proteins in Food Systems、Microbial Metabolites in Food Biotechnology、Food composition and properties