With pectin used as the stabilizer, the effects of technological conditions on the stability of acidified milk drinks were investigated.
选取果胶作为稳定剂，探讨了工艺条件对酸性乳饮料稳定性的影响。
The stability prediction model of acidified milk drinks with pectin as stabilizer was built through the analyses of kinetics and thermodynamics.
通过动力学和热力学分析，建立了以果胶为稳定剂的酸乳饮料的动力学和热力学稳定性预测模型。
CMC can be used in acidified milk drinks as stabilizer. It will be useful for this application to study the interaction between CMC and casein micelles at low pH.
CMC可用于酸性乳体系中作为稳定剂，对其在酸性条件下与酪蛋白胶粒的作用进行研究，将对实际应用具有一定的指导意义。
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