Effect of pH on the Stability of Dairy Beverages Stabilized with Soluble Soybean Polysaccharides

This study aimed to elucidate the effect of pH on the stability of soluble soybean polysaccha- ride (SSPS)-stabilized dairy beverages. A single-factor experimental design was employed using model systems containing 1.0% (w/v) protein and 0.4% (w/v) SSPS, with pH values adjusted from 3 to 7. System stability was comprehensively evaluated through centrifu- gation sedimentation rate, particle size distribution, ζ-potential, viscosity, and LUMisizer analysis. As pH increased from 3 to 7, the...