In this paper, a neotype pumpkin seed-milk beverage was developed by using second acidified technique and the main raw material of pumpkin seed and milk.
以南瓜籽仁和牛奶为主要原料，采用二次调酸工艺，研制成功了一种新型南瓜籽乳饮料。
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。
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。
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