Stabilization of directly acidified protein drinks by single and mixed hydrocolloids-combining particle size, rheology, tribology, and sensory data.
Jing LiuHeidi Liva PedersenLisbeth KnarreborgRichard IpsenWender L P BrediePublished in: Food science & nutrition (2020)
Use of combined stabilizers may contribute to providing an effective viscosity enhancement without affecting the flavor in acidified milk beverages.