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Optimization of compound enzyme-ultrasound extraction of chicory polysaccharides and their effects on the quality of fermented Milk.

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第一作者： Chong,Ning

第一单位： College of Light Industry, Liaoning University, No. 66, Chongshan Middle Road, Shenyang, 110036, Liaoning, China.

作者： Chong,Ning ^[1] ; Huiyu,Li ^[1] ; Yuanxin,Xu ^[1] ; Lijiao,Jia ^[2] ; Jing,Wang ^[1] ; Weixuan,Li ^[1] ; Chang,Tan ^[1] ; Chongting,Guo ^[1] ; Shan,Wang ^[1] ; Xiaoxu,Liu ^[3] ; Wei,Bu ^[1]

作者单位： College of Light Industry, Liaoning University, No. 66, Chongshan Middle Road, Shenyang, 110036, Liaoning, China. ^[1] Angang Industrial Group Dairy Co., Ltd., No. 322 South Zhonghua Road, Tiedong District, Anshan, 114002, Liaoning, China. ^[2] Liaoyang Vocational College of Technology, No. 24 Qingnian Street, Liaoyang, 111000, Liaoning, China. ^[3]

关键词 Chicory polysaccharides (CIP)Compound enzyme–ultrasound extraction Fermented milk Functional components Structural characteristics

DOI 10.1016/j.fochx.2025.103086

PMID 41080122

发布时间 2025-10-13

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Food chemistry

2025年31卷

103086页

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Food chemistry

2025年31卷

103086页

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Optimization of compound enzyme-ultrasound extraction of chicory polysaccharides and their effects on the quality of fermented Milk.

Food chemistry

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Food chemistry

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Optimization of compound enzyme-ultrasound extraction of chicory polysaccharides and their effects on the quality of fermented Milk.

Food chemistry

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Food chemistry

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