• 高酯果胶 - 引用次数：6

  Analyzed from the photoes of casein and high-ester pectin by atomic force microscope, it founded that the reason casein was stable caused by high-ester pectin, which coated on the casein micells and prevented their depositions.

  酪蛋白与高酯果胶体系的原子力显微镜照片显示，酸性条件下高酯果胶包裹于酪蛋白表面，从而防止了酪蛋白之间的相互聚集沉淀。

  参考来源 - 酸性果乳稳定性和酸性条件下牛乳酪蛋白稳定特性的研究

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