Cell wall CSF/WSF ratio value discriminates the cooked texture of lotus rhizome-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Cell wall CSF/WSF ratio value discriminates the cooked texture of lotus rhizome

Published:2017-12-31 Issue:sup3 Volume:20 Page:S3266-S3276
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Xie Wei¹²,Zhao Wenlin¹³,Yan Shoulei¹³,Wang Qingzhang¹³,Li Jie¹³

Affiliation:

1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China

2. Department of Biological & Chemical Engineering, Tongren University, Tongren, Guizhou, China

3. Aquatic Vegetable Preservation and Processing Engineering Technology Center of Hubei Province, Wuhan, Hubei, China

Funder

Hubei province technical innovation special project

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1381703

Reference23 articles.

1. Textural Complexity is a Food Property – Shown Using Model Foods

2. Cell Wall Dissolution during Industrial Processing of Green Beans (Phaseolus vulgaris L.)

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparative Analysis of the Physicochemical Properties and Metabolites of Farinose and Crisp Lotus Roots (Nelumbo nucifera Gaertn.) with Different Geographical Origins;Foods;2023-06-27

2. Extraction, purification, structural characteristics, biological activities, and application of the polysaccharides from Nelumbo nucifera Gaertn. (lotus): A review;International Journal of Biological Macromolecules;2023-01

3. Sodium bicarbonate reduces the cooked hardness of lotus rhizome via side chain rearrangement and pectin degradation;Food Chemistry;2022-02

4. Acetic acid reducing the softening of lotus rhizome during heating by regulating the chelate-soluble polysaccharides;Carbohydrate Polymers;2020-07

5. The ratio of chelate-soluble fraction to alcohol insoluble residue is a major influencing factor on the texture of lotus rhizomes after cooking;Food Chemistry;2019-05

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3