The ratio of chelate-soluble fraction to alcohol insoluble residue is a major influencing factor on the texture of lotus rhizomes after cooking-Reference-Cited by-同舟云学术

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The ratio of chelate-soluble fraction to alcohol insoluble residue is a major influencing factor on the texture of lotus rhizomes after cooking

Published:2019-05 Issue: Volume:279 Page:373-378
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Gongji,Li Xiang,Yan Shoulei,Li Jie

Funder

Research Center of Aquatic Vegetable Processing and Preservation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. Texture-modified foods for the elderly: Status, technology and opportunities;Aguilera;Trends in Food Science & Technology,2016

2. Chemical and functional properties of cell wall polymers from two cherry varieties at two developmental stages;Basanta;Carbohydrate Polymers,2013

3. New method for quantitative determination of uronic acids;Blumenkrantz;Analytical Biochemistry,1973

4. Acetylated pectins in raw and heat processed carrots;Broxterman;Carbohydrate Polymers,2017

5. Structure and interactions of plant cell-wall polysaccharides by two- and three-dimensional magic-angle-spinning solid-state NMR;Dickpérez;Biochemistry,2011

Cited by 6 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. Potential role of cell wall pectin polysaccharides, water state, and cellular structure on twice “increase–decrease” texture changes during kohlrabi pickling process;Food Research International;2023-11

2. Analysis of pectin-cellulose interaction in cell wall of lotus rhizome with assistance of ball-milling and galactosidase;International Journal of Biological Macromolecules;2023-08

3. 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

4. Effects of high hydrostatic pressure and thermal treatment on texture properties of pickled kohlrabi;LWT;2022-03

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

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