Abstract
Cloudy juices made from blueberries have many benefits. However, the particles in cloudy juices will flocculate during storage, resulting in an undesirable precipitate. In our work, gellan gums with different acyl contents were prepared and applied to blueberry juice to prevent aggregation. The results provide valuable information for enhancing the stabilization of blueberry juices, confirm the superiority of high acyl gellan for inhibiting color fading, and further guide the development of novel product concepts.
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