Evaluation of pectin nanostructure by atomic force microscopy in blanched carrot-Reference-Cited by-同舟云学术

Evaluation of pectin nanostructure by atomic force microscopy in blanched carrot

Published:2017-10 Issue: Volume:84 Page:658-667
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Imaizumi Teppei^ORCID,Szymańska-Chargot Monika,Pieczywek Piotr M.,Chylińska Monika,Kozioł Arkadiusz,Ganczarenko Diana,Tanaka Fumihiko,Uchino Toshitaka,Zdunek Artur

Funder

JSPS KAKENHI

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. The effect of low temperature blanching on the texture of whole processed new potatoes;Abu-Ghannam;Journal of Food Engineering,2006

2. Low-temperature blanch improves textural quality of French-fries;Aguilar;Journal of Food Science,1997

3. Thermal inactivation kinetics of pectin methylesterase and the impact of thermal treatment on the texture, electrical impedance characteristics and cell wall structure of Japanese radish (Raphanus sativus L.);Ando;Journal of Food Engineering,2017

4. Rheological, textural, microstructural, and sensory properties of sorbitol-substituted mango jam;Basu;Food Bioprocess Technology,2013

5. Cell wall metabolism in fruit softening and quality and its manipulation in transgenic plants;Brummell,2001

Cited by 46 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. Arabinan branches in the RG-I region of citrus pectin aid acid-induced gelation;Carbohydrate Polymers;2024-12

2. Spectrum imaging for phenotypic detection of greenhouse vegetables: A review;Computers and Electronics in Agriculture;2024-10

3. Ultrasonic treatment changes the rheological properties of strawberry pulp via alterations in particle size and the physicochemical properties of pectin;Food Hydrocolloids;2024-08

4. Modulating pectin structure and enhancing texture of frozen yellow peaches: The impact of low–temperature blanching;International Journal of Biological Macromolecules;2024-06

5. The role of water distribution, cell wall polysaccharides, and microstructure on radish (Raphanus sativus L.) textural properties during dry-salting process;Food Chemistry: X;2024-06