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Effects of pectin and glucose on the texture properties and microstructures of freeze-dried restructured fruits: Pectin-glucose sponge as a model

Shuhan Feng, Jinfeng Bi, Youchuan Ma, Jianyong Yi

2023Food Structure12 citationsDOI

Topics & Concepts

PectinFreeze-dryingSugarSpongeMicrostructureFood scienceChemistryPolysaccharideShelf lifeShrinkageBotanyMaterials scienceBiochemistryChromatographyComposite materialBiologyCrystallographyPolysaccharides and Plant Cell WallsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes
Effects of pectin and glucose on the texture properties and microstructures of freeze-dried restructured fruits: Pectin-glucose sponge as a model | Litcius