ArticleFoods (Basel, Switzerland)2023
Reducing the Flocculation of Milk Tea Using Different Stabilizers to Regulate Tea Proteins.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed, 10 citations in OpenAlex.
- Milk in tea: exploring the chemistry and biological activities.Food science and biotechnology · 2025Review
- The Impact of Varying Lactose-to-Maltodextrin Ratios on the Physicochemical and Structural Characteristics of Pasteurized and Concentrated Skim and Whole Milk-Tea Blends.Foods (Basel, Switzerland) · 2024Article
- Process-Induced Molecular-Level Protein-Carbohydrate-Polyphenol Interactions in Milk-Tea Blends: A Review.Foods (Basel, Switzerland) · 2024Review
- Covalent polyphenols-proteins interactions in food processing: formation mechanisms, quantification methods, bioactive effects, and applications.Frontiers in nutrition · 2024Review
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
The regulation of flocs derived from polyphenol-protein formation in milk tea has not been fully explored. In this study, the flocculation of milk tea was regulated by adding 10 kinds of stabilizers with different characteristics. The stability coefficient and centrifugal precipitation rate were used as indexes. The optimal concentration ratio of the complex stabilizer was identified using the response surface methodology (RSM), being 0.04% for Arabic gum, 0.02% for β-cyclodextrin and 0.03% for Agar. Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD) and scanning electron microscopy (SEM) were used to analyze the characteristics of different stabilizers in milk tea, and our findings were as follows: (1) The relative strength of the peaks in different stable systems was different. The absorption peaks were mainly near the wave numbers 3376 cm
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Registered trials
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