Structural and rheological properties of four pectins and their application in yogurt

作者：Xing Jia, Xinxue Li, Yanhui Shao, Meng Xiao, Xinru Li, Yuanlin Sun, Yan Liu, Qingbin Guo, H. Douglas Goff · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.112079 · 被引用次数：5 · 研究领域：Polysaccharides and Plant Cell Walls、Polysaccharides Composition and Applications、Proteins in Food Systems