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Effects of ultrasound, freeze-thaw pretreatments and drying methods on structure and functional properties of pectin during the processing of okra

Xin Xu, Lei Zhang, Abu ElGasim A. Yagoub, Xiaojie Yu, Haile Ma, Cunshan Zhou

2021Food Hydrocolloids83 citationsDOI

Topics & Concepts

PectinChemistryFood scienceThermal stabilityFreeze-dryingViscosityMoistureChemical engineeringChromatographyOrganic chemistryMaterials scienceComposite materialEngineeringPolysaccharides and Plant Cell WallsPolysaccharides Composition and ApplicationsPostharvest Quality and Shelf Life Management
Effects of ultrasound, freeze-thaw pretreatments and drying methods on structure and functional properties of pectin during the processing of okra | Litcius