Higher molecular weight pectin inhibits ice crystal growth and its effect on the microstructural and physical properties of pectin cryogels
Youchuan Ma, Jinfeng Bi, Shuhan Feng, Zhonghua Wu, Jianyong Yi
Topics & Concepts
PectinChemical engineeringChemistryIce crystalsMaterials scienceFood scienceOpticsPhysicsEngineeringFreezing and Crystallization ProcessesPolysaccharides and Plant Cell WallsProteins in Food Systems