Potential role of cell wall pectin polysaccharides, water state, and cellular structure on twice “increase–decrease” texture changes during kohlrabi pickling process
Zhixuan Yang, Hekai Fan, Ruoxuan Li, Bowen Li, Jiangtao Fan, Jinjiang Ge, Xiaoyun Xu, Siyi Pan, Fengxia Liu
Topics & Concepts
PectinChewinessPicklingChemistryFood scienceTexture (cosmology)LegumeDehydrationBotanyBiochemistryBiologyComputer sciencePhysical chemistryImage (mathematics)Artificial intelligencePolysaccharides and Plant Cell WallsPolysaccharides Composition and ApplicationsPostharvest Quality and Shelf Life Management