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期刊名称

  • food chemistry(2)

关键词

  • freeze drying; cell wall polysaccharides; pectin; microstructure; texture; hygroscopicity(2)

作者

  • Feng, Shuhan AND Bi, Jinfeng AND Yi, Jianyong AND Li, Xuan AND Ma, Youchuan AND Li, Jiangkuo(0)

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  • chinese acad agr sci caas, inst food sci & technol, key lab agroprod proc, minist agr & rural affairs, beijing 100193, peoples r china(2)
  • tianjin acad agr sci, inst agr prod preservat & proc technol, tianjin 300384, peoples r china(2)

年份

  • 2022(2)
科研产出
资源类型: 外文期刊
作者:Feng, Shuhan(精确检索)
作者:Bi, Jinfeng(精确检索)
作者:Yi, Jianyong(精确检索)
作者:Li, Xuan(精确检索)
作者:Ma, Youchuan(精确检索)
作者:Li, Jiangkuo(精确检索)
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1Cell wall polysaccharides and mono-/disaccharides as chemical determinants for the texture and hygroscopicity of freeze-dried fruit and vegetable cubes

作者：

机构：

来源：FOOD CHEMISTRY

关键词： Freeze drying; Cell wall polysaccharides; Pectin; Microstructure; Texture; Hygroscopicity

年份：2022

2Cell wall polysaccharides and mono-/disaccharides as chemical determinants for the texture and hygroscopicity of freeze-dried fruit and vegetable cubes

作者：

机构：

来源：FOOD CHEMISTRY

关键词： Freeze drying; Cell wall polysaccharides; Pectin; Microstructure; Texture; Hygroscopicity

年份：2022

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