Role and influence mechanism of different concentration of hyaluronic acid on physicochemical and organoleptic properties of yogurt
ABSTRACT: Hyaluronic acid (HA) has been approved to be added to milk and other dairy products, it has highly water-binding ability, which can combine with a large number of water molecules through intramolecular hydrogen bonding to form high viscous gels. In addition, HA is one of the prebiotics, ca...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030224012293 |
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