Changes in physicochemical properties related to the texture of lotus rhizomes subjected to heat blanching and calcium immersion-Reference-Cited by-同舟云学术

Changes in physicochemical properties related to the texture of lotus rhizomes subjected to heat blanching and calcium immersion

Published:2016-11 Issue: Volume:211 Page:409-414
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhao Wenlin,Xie Wei,Du Shenglan,Yan Shoulei^ORCID,Li Jie,Wang Qingzhang

Funder

Huazhong Agricultural University

Project National Key Technology R & D Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Quantitative prediction of cell wall polysaccharide composition in grape (Vitis vinifera L.) and apple (Malus domestica) skins from acid hydrolysis monosaccharide profiles;Arnous;Journal of Power Sources,2009

2. Involvement of pectin methyl-esterase during the ripening of grape berries: partial cDNA isolation, transcript expression and changes in the degree of methyl-esterification of cell wall pectins;Barnavon;Phytochemistry,2001

3. Cell wall disassembly in ripening fruit;Brummell;Functional Plant Biology,2006

4. Cell wall metabolism in fruit softening and quality and its manipulation in transgenic plants;Brummell;Plant Molecular Biology,2001

5. FT-IR spectroscopic determination of the degree of esterification of cell wall pectins from stored peaches and correlation to textural changes;Chatjigakis;Carbohydrate Polymers,1998

Cited by 28 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. Transformation from traditional medicine-food homology to modern food-medicine homology;Food & Medicine Homology;2024-09

2. Insight into the mechanisms of acid treatment on alkali-soluble polysaccharides from crispy and mealy lotus rhizomes;LWT;2024-04

3. Mechanism for gel formation of pectin from mealy and crisp lotus rhizome induced by Na+ and D-glucono-d-lactone;International Journal of Biological Macromolecules;2024-01

4. Combined calcium pretreatment and ultrasonic/microwave drying to dehydrate black chokeberry: Novel mass transfer modeling and metabolic pathways of polyphenols;Innovative Food Science & Emerging Technologies;2023-01

5. High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state;Innovative Food Science & Emerging Technologies;2023-01