Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review

Published:2020-12 Issue: Volume:250 Page:116890
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Liu Jianing,Bi Jinfeng,McClements David Julian,Liu Xuan,Yi Jianyong,Lyu Jian,Zhou Mo,Verkerk Ruud,Dekker Matthijs,Wu Xinye,Liu Dazhi

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference206 articles.

1. Thermosonication as a potential quality enhancement technique of apple juice;Abid;Ultrasonics Sonochemistry,2014

2. Thermal inactivation kinetic of pectin methylesterase and cloud stability in sour orange juice;Aghajanzadeh;Journal of Food Engineering,2016

3. A review of pectin methylesterase inactivation in citrus juice during pasteurization;Aghajanzadeh;Trends in Food Science & Technology,2018

4. Modification of enzymes by use of high-pressure homogenization;Aguilar;Food Research International,2018

5. Pectin at the oil-water interface: Relationship of molecular composition and structure to functionality;Alba;Food Hydrocolloids,2017

Cited by 97 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. Visible light-responsive TiO2-based hybrid nanofiller reinforced multifunctional chitosan film for effective fruit preservation;Food Chemistry;2024-12

2. Pectin: A review with recent advances in the emerging revolution and multiscale evaluation approaches of its emulsifying characteristics;Food Hydrocolloids;2024-12

3. Influence of ultrasonic pretreatment on the quality attributes and pectin structure of chili peppers (Capsicum spp.);Ultrasonics Sonochemistry;2024-11

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

5. Impact of thermal, high‐pressure and ultra‐shear pasteurisation technologies on beetroot juice metabolites using untargeted nuclear magnetic resonance spectroscopy;International Journal of Food Science & Technology;2024-07-08

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