1Cell wall polysaccharides and mono-/disaccharides as chemical determinants for the texture and hygroscopicity of freeze-dried fruit and vegetable cubes

作者： Feng, Shuhan; Bi, Jinfeng; Yi, Jianyong; Li, Xuan; Ma, Youchuan; Li, Jiangkuo; SCI

机构： Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China; Tianjin Acad Agr Sci, Inst Agr Prod Preservat & Proc Technol, Tianjin 300384, Peoples R China;

来源：FOOD CHEMISTRY

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

年份：2022

2Systematic Review of Phenolic Compounds in Apple Fruits: Compositions, Distribution, Absorption, Metabolism, and Processing Stability

作者： Feng, Shuhan; Yi, Jianyong; Li, Xuan; Wu, Xinye; Zhao, Yuanyuan; Ma, Youchuan; Bi, Jinfeng; SCI

机构： Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Minist Agr & Rural Affairs, Key Lab Agroprod Proc, Beijing 100193, Peoples R China;

来源：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

关键词： apple; phenolic compounds; distribution; absorption; metabolism; processing stability

年份：2021

3Modulation of ice crystal formation behavior in pectin cryogel by xyloglucan: Effect on microstructural and mechanical properties

作者： Feng, Shuhan; Bi, Jinfeng; Yi, Jianyong; Li, Xuan; Lyu, Jian; Guo, Yuxia; Ma, Youchuan; SCI

机构： Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China;

来源：FOOD RESEARCH INTERNATIONAL

关键词： Xyloglucan; Pectin; Microstructural properties; Mechanical properties; Freeze-drying; Ice crystals

年份：2022

4Cell wall polysaccharides and mono-/disaccharides as chemical determinants for the texture and hygroscopicity of freeze-dried fruit and vegetable cubes

作者： Feng, Shuhan; Bi, Jinfeng; Yi, Jianyong; Li, Xuan; Ma, Youchuan; Li, Jiangkuo; SCI

机构： Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China; Tianjin Acad Agr Sci, Inst Agr Prod Preservat & Proc Technol, Tianjin 300384, Peoples R China;

来源：FOOD CHEMISTRY

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

年份：2022

5Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes-A Comprehensive Review

作者： Ma, Youchuan; Yi, Jianyong; Jin, Xin; Li, Xuan; Feng, Shuhan; Bi, Jinfeng; SCI

机构： Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Minist Agr & Rural Affairs, Key Lab Agroprod Proc, Beijing 100193, Peoples R China;

来源：FOOD REVIEWS INTERNATIONAL

关键词： Vacuum freeze-drying; storage; fruits and vegetables; nutrition; antioxidant

6Higher molecular weight pectin inhibits ice crystal growth and its effect on the microstructural and physical properties of pectin cryogels

作者： Ma, Youchuan; Bi, Jinfeng; Feng, Shuhan; Yi, Jianyong; Ma, Youchuan; Wu, Zhonghua; SCI

机构： Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing, Peoples R China; Tianjin Univ Sci & Technol, Coll Mech Engn, Tianjin Key Lab Integrated Design & Online Monitor, Tianjin, Peoples R China;

来源：CARBOHYDRATE POLYMERS

关键词： Pectin; Molecular weight; Ice crystal; Freeze drying; Texture

年份：2024

7The role of fructose at a range of concentration on the texture and microstructure of freeze-dried pectin-cellulose matrix cryogel

作者： Du, Qianqian; Bi, Jinfeng; Yi, Jianyong; Zhao, Yuanyuan; Feng, Shuhan; Ma, Youchuan; Du, Qianqian; SCI

机构： Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China; Dalian Polytech Univ, Sch Food Sci & Technol, Dalian, Peoples R China;

来源：JOURNAL OF TEXTURE STUDIES

关键词： cryogel; freeze drying; fructose; microstructure; texture

年份：2023

8Study on the ice crystals growth under pectin gels with different crosslinking strengths by modulating the degree of amidation in HG domain

作者： Feng, Shuhan; Yi, Jianyong; Ma, Youchuan; Bi, Jinfeng; Yi, Jianyong; Bi, Jinfeng; SCI

机构： Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China; PO 2,Yuanmingyuan West Rd, Beijing 100193, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Pectin; Ice crystal; Porous; Freeze-dried hydrogel; Hydrogen bond

年份：2023

9Modulation of ice crystal formation behavior in pectin-sucrose hydrogel by freezing temperature: Effect on ice crystal morphology and drying properties

作者： Ma, Youchuan; Wu, Zhonghua; Ma, Youchuan; Bi, Jinfeng; Yi, Jianyong; Feng, Shuhan; Peng, Jian; Zou, Shaoqiang; Guo, Shusong; Bi, Jinfeng; Yi, Jianyong; Wu, Zhonghua; SCI

机构： Tianjin Univ Sci & Technol, Coll Mech Engn, Tianjin Key Lab Integrated Design & Online Monitor, Tianjin, Peoples R China; Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing, Peoples R China; Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Guangdong Key Lab Agr Prod Proc, Guangzhou, Peoples R China; Fujian Lixing Foods Co Ltd, Zhangzhou, Peoples R China; Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China; Tianjin Univ Sci & Technol, Coll Mech Engn, Tianjin Key Lab Integrated Design & Online Monitor, Tianjin 300222, Peoples R China;

来源：DRYING TECHNOLOGY

关键词： Freeze drying; ice crystal; drying kinetics; texture; fractal dimension

年份：2023

10Influence of starch with different degrees and order of gelatinization on the microstructural and mechanical properties of pectin cryogels: A potential pore morphology regulator

作者： Feng, Shuhan; Yi, Jianyong; Ma, Youchuan; Bi, Jinfeng; SCI

机构： Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China;

来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

关键词： Pectin cryogel; Starch; Gelatinization

年份：2022