Ultrasonic treatment changes the rheological properties of strawberry pulp via alterations in particle size and the physicochemical properties of pectin-Reference-Cited by-同舟云学术

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Ultrasonic treatment changes the rheological properties of strawberry pulp via alterations in particle size and the physicochemical properties of pectin

Published:2024-08 Issue: Volume: Page:110576
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Xing Ying,Xue Yuan,Yang Xuhai,Wang Kunhua,Li Mei,Wang Jun,Xu Huaide^ORCID

Publisher

Elsevier BV

Reference77 articles.

1. Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model;Augusto;Journal of Food Engineering,2012

2. Pectin modifications in raw fruits alter texture of plant cell dispersions;Buergy;Food Hydrocolloids,2020

3. Pectin degradation accounts for apple tissue fragmentation during thermomechanical-mediated puree production;Buergy;Food Hydrocolloids,2021

4. Comparison of dynamic viscoelastic and physicochemical properties of pressurised and pasteurised longan juices with xanthan addition;Chaikham;Food Chemistry,2012

5. The effect of high-power ultrasound on the rheological properties of strawberry pulp;Chen;Ultrasonics Sonochemistry,2020

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