Innovative processing technology for enhance potential prebiotic effects of RG-I pectin and cyanidin-3-glucoside
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference39 articles.
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Cited by 4 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. Innovative approaches to pectin processing: Enhancing techno-functional properties for applications in food and beyond;Bioactive Carbohydrates and Dietary Fibre;2024-12
2. Microencapsulation with fructooligosaccharides and whey protein enhances the antioxidant activity of anthocyanins and their ability to modulate gut microbiota in vitro;Food Research International;2024-04
3. Gelation behaviors and mechanism of a new pectic polysaccharide from apple pomace as a potential gelatin substitute;International Journal of Biological Macromolecules;2023-06
4. Advances in prepared dish processing using efficient physical fields: A review;Critical Reviews in Food Science and Nutrition;2022-10-27
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