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food hydrocolloids(1)

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chemical structure(1)
citrus(1)
gelling properties(1)
maturity and storage(1)
pectin(1)

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Du, Yuyi AND Zhao, Chengying AND Wang, Jirong AND Bao, Yuming AND Shan, Yang AND Zheng, Jinkai(0)

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chinese acad agr sci, feed res inst, beijing 100081, peoples r china(1)
chinese acad agr sci, inst food sci & technol, beijing 100193, peoples r china(1)
hunan acad agr sci, hunan agr prod proc inst, changsha 410125, peoples r china(1)
qingdao agr univ, coll food sci & engn, qingdao 266109, peoples r china(1)

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2025(1)

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资源类型: 外文期刊

作者:Du, Yuyi(精确检索)

作者:Zhao, Chengying(精确检索)

作者:Wang, Jirong(精确检索)

作者:Bao, Yuming(精确检索)

作者:Shan, Yang(精确检索)

作者:Zheng, Jinkai(精确检索)

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1Dynamic changes in the chemical structure and gelling properties of pectin at different stages of citrus maturation and storage

作者： Du, Yuyi; Zhao, Chengying; Wang, Jirong; Bao, Yuming; Shan, Yang; Zheng, Jinkai; SCIE（2025版） EI（2025版）

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Chinese Acad Agr Sci, Feed Res Inst, Beijing 100081, Peoples R China; Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha 410125, Peoples R China; Qingdao Agr Univ, Coll Food Sci & Engn, Qingdao 266109, Peoples R China;

来源：FOOD HYDROCOLLOIDS

关键词： Citrus Pectin Maturity and storage Chemical structure Gelling properties