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food hydrocolloids(1)

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molecular docking(1)
pectin(1)
simulation system(1)
trehalose(1)

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Fengzhao Wang AND Jinfeng Bi AND Yuting Huang AND Jian Lyu(0)

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college of food science, shenyang agricultural university, shenyang, 110866, china(1)
institute of food science and technology, chinese academy of agricultural sciences (caas), key laboratory of agro-products processing, electron microscope center of comprehensive key laboratory, ministry of agriculture and rural affairs, be(1)
institute of food science and technology, chinese academy of agricultural sciences (caas), key laboratory of agro-products processing, electron microscope center of comprehensive key laboratory, ministry of agriculture and rural affairs, beijing, 100193, china(1)
yuanmou alek food limited liability company, yunnan, 675000, china(1)

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2025(1)

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资源类型: 外文期刊

作者:Fengzhao Wang(精确检索)

作者:Jinfeng Bi(精确检索)

作者:Yuting Huang(精确检索)

作者:Jian Lyu(精确检索)

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1Revealing the interaction mechanism between pectin and sugar: A case study of peach pectin and trehalose

作者： Fengzhao Wang; Jinfeng Bi; Yuting Huang; Jian Lyu; SCIE（2025版） EI（2025版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-products Processing, Electron Microscope Center of Comprehensive Key Laboratory, Ministry of Agriculture and Rural Affairs, Beijing, 100193, China; College of Food Science, Shenyang Agricultural University, Shenyang, 110866, China; Yuanmou Alek Food Limited Liability Company, Yunnan, 675000, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-products Processing, Electron Microscope Center of Comprehensive Key Laboratory, Ministry of Agriculture and Rural Affairs, Be;

来源：Food Hydrocolloids

关键词： Molecular docking Pectin Simulation system Trehalose