Changes in Pectic and Hemicellulosic Polymers of Green Beans (Phaseolus vulgaris L.) during Industrial Processing
Author:
Affiliation:
1. Department of Food (Bio)Chemistry, Agrotechnological Research Institute (ATO-DLO), P.O. Box 17, NL-6700 AA Wageningen, The Netherlands, and Department of Food Science, Agricultural University, Wageningen, The Netherlands
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9703720
Reference28 articles.
1. Structural models of primary cell walls in flowering plants: consistency of molecular structure with the physical properties of the walls during growth
2. Cell Wall Changes in Nectarines (Prunus persica)
Cited by 43 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. Texture formation of dehydrated yellow peach slices pretreated by osmotic dehydration with different sugars via cell wall pectin polymers modification;Food Hydrocolloids;2023-01
2. Investigating the role of the different molar mass fractions of a pectin rich extract from onion towards its emulsifying and emulsion stabilizing potential;Food Hydrocolloids;2021-08
3. Constant storage temperature delays firmness decreasing and pectin solubilization of apple during post‐harvest storage;Journal of Food Processing and Preservation;2021-06-06
4. Structural and emulsion stabilizing properties of pectin rich extracts obtained from different botanical sources;Food Research International;2021-03
5. Grape pectic polysaccharides stabilization of anthocyanins red colour: Mechanistic insights;Carbohydrate Polymers;2021-03
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3