Changes in Pectin Composition and Structure During Thermomechanical Treatment and Their Intrinsic Relationship with the Quality of Purple Sweet Potato Puree-Reference-Cited by-同舟云学术

Changes in Pectin Composition and Structure During Thermomechanical Treatment and Their Intrinsic Relationship with the Quality of Purple Sweet Potato Puree

Published:2024-04-16 Issue:5 Volume:4 Page:1236-1247
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Cao Xingyao¹,Sun Hongnan¹^ORCID,Mu Taihua¹^ORCID,Meng Weihao¹²^ORCID

Affiliation:

1. Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, P.O. Box 5109, Beijing, Haidian District 100193, P. R. China

2. School of Agriculture and Food Science, University College Dublin, Belfield Dublin 4, Ireland

Funder

Chinese Academy of Agricultural Sciences

Earmarked Fund for China Agriculture Research System

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.4c00056

Reference50 articles.

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4. The botanical profile, phytochemistry, biological activities and protected-delivery systems for purple sweet potato (Ipomoea batatas (L.) Lam.): An up-to-date review

5. Effect of Different Hydrocolloids on the Rheological, Microstructural, and 3D Printing Characteristics of Purple Sweet Potato Puree