Role and influence mechanism of different concentration of hyaluronic acid on physicochemical and organoleptic properties of yogurt

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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Bibliographic Details
Main Authors: Ling Li, Beibei Zhao, Ziyun Feng, Danli Wang, Tinglan Yuan, Gongshuai Song, Seul-Ah Kim, Jinyan Gong
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Journal of Dairy Science
Subjects:
hyaluronic acid
yogurt
physiochemical property
organoleptic property
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030224012293
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