Pectin modifications in raw fruits alter texture of plant cell dispersions
Alexandra Büergy, Agnès Rolland‐Sabaté, Alexandre Leca, Catherine M.G.C. Renard
Topics & Concepts
PectinMolar massRheologyChemistryFood scienceRaw materialPolysaccharideViscometerSize-exclusion chromatographyParticle sizePulp (tooth)Texture (cosmology)CultivarViscosityChromatographyBotanyMaterials scienceOrganic chemistryPolymerComposite materialImage (mathematics)BiologyPhysical chemistryEnzymeArtificial intelligenceMedicinePathologyComputer sciencePolysaccharides and Plant Cell WallsPostharvest Quality and Shelf Life ManagementPolysaccharides Composition and Applications