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期刊名称

acs food science & technology(1)

关键词

emulsifying properties(1)
physicochemicalproperties(1)
potato pectin(1)
structure(1)
ultrasonic modification(1)

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作者

Feng, Le AND Sun, Hongnan AND Ma, Mengmei AND Mu, Taihua AND Chen, Qianru(0)

机构

chinese acad agr sci, inst food sci & technol, key lab agroprod proc, minist agr & rural affairs, beijing 100193, peoples r china(1)
qingdao agr univ, inst special food res, qingdao 266109, shandong, peoples r china(1)

年份

2025(1)

科研产出

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资源类型: 外文期刊

作者:Feng, Le(精确检索)

作者:Sun, Hongnan(精确检索)

作者:Ma, Mengmei(精确检索)

作者:Mu, Taihua(精确检索)

作者:Chen, Qianru(精确检索)

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1Modification of Potato Pectin with Divergent Ultrasonic Treatment: Physicochemical, Microstructural, and Emulsifying Properties

作者： Feng, Le; Sun, Hongnan; Ma, Mengmei; Mu, Taihua; Chen, Qianru; ESCI（2025版）

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China; Qingdao Agr Univ, Inst Special Food Res, Qingdao 266109, Shandong, Peoples R China;

来源：ACS FOOD SCIENCE & TECHNOLOGY

关键词： potato pectin ultrasonic modification physicochemicalproperties structure emulsifying properties