The role of water distribution, cell wall polysaccharides, and microstructure on radish (Raphanus sativus L.) textural properties during dry-salting process-Reference-Cited by-同舟云学术

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The role of water distribution, cell wall polysaccharides, and microstructure on radish (Raphanus sativus L.) textural properties during dry-salting process

Published:2024-06 Issue: Volume:22 Page:101407
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Jiang Qianqian,Zhao Shuang,Zhao Wenting,Wang Pan,Qin Peiyou,Wang Junjuan,Zhao Yuanyuan,Ge Zhiwen,Zhao Xiaoyan,Wang Dan

Funder

National Agricultural Research Organisation

National Key Research and Development Program of China Stem Cell and Translational Research

Beijing Academy of Agriculture and Forestry Sciences

Publisher

Elsevier BV

Reference41 articles.

1. Changes in cell wall neutral sugar composition related to pectinolytic enzyme activities and intra-flesh textural property during ripening of ten apricot clones;Ayour;Food Chemistry,2021

2. Influence of combined freeze-drying and far-infrared drying technologies on physicochemical properties of seed-used pumpkin;Chao;Food Chemistry,2023

3. Novel ultrasonic-assisted vacuum drying technique for dehydrating garlic slices and predicting the quality properties by low field nuclear magnetic resonance;Chen;Food Chemistry,2020

4. Approach for monitoring the dynamic states of water in shrimp during drying process with LF-NMR and MRI;Cheng;Drying Technology,2017

5. Changes in firmness, cell wall composition and cell wall hydrolases of grapes stored in high oxygen atmospheres;Deng;Food Research International,2005

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