Potential role of cell wall pectin polysaccharides, water state, and cellular structure on twice “increase–decrease” texture changes during kohlrabi pickling process-Reference-Cited by-同舟云学术

Potential role of cell wall pectin polysaccharides, water state, and cellular structure on twice “increase–decrease” texture changes during kohlrabi pickling process

Published:2023-11 Issue: Volume:173 Page:113308
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Yang Zhixuan,Fan Hekai,Li Ruoxuan,Li Bowen,Fan Jiangtao,Ge Jinjiang,Xu Xiaoyun,Pan Siyi,Liu Fengxia

Funder

National Natural Science Foundation of China

Guangxi Key Research and Development Program

Publisher

Elsevier BV

Subject

Food Science

Reference73 articles.

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3. Prediction of Pectin Yield and Quality by FTIR and Carbohydrate Microarray Analysis;Baum;Food and Bioprocess Technology,2017

4. Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities;Celus;Comprehensive Reviews in Food Science and Food Safety,2018

5. Microscopic evidence for pectin changes in hard-to-cook development of common beans during storage;Chen;Food Research International,2021

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