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food hydrocolloids(1)

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citrus pectin(1)
fermentation(1)
metabolic pathway(1)
rg-i enriched(1)
side-chain(1)

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作者

Jiefen Cui AND Xiaoxiao Zhang AND Dan Liu AND Jirong Wang AND Yongkai Yuan AND Jinkai Zheng(0)

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college of food science and engineering, qingdao agricultural university, qingdao, 266109, china(1)
institute of foo(1)
key laboratory of special food processing (co-construction by ministry and province), ministry of agriculture rural affairs, qingdao agricultural university, qingdao, 266109, china(1)
qingdao special food research institute, qingdao, 266109, china(1)
shandong technology innovation center of special food, qingdao, 266109, china(1)

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2026(1)

科研产出

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资源类型: 外文期刊

作者:Jiefen Cui(精确检索)

作者:Xiaoxiao Zhang(精确检索)

作者:Dan Liu(精确检索)

作者:Jirong Wang(精确检索)

作者:Yongkai Yuan(精确检索)

作者:Jinkai Zheng(精确检索)

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1Arabinose side-chains play a crucial role in fermentation properties of RG-I enriched citrus pectin

作者： Jiefen Cui; Xiaoxiao Zhang; Dan Liu; Jirong Wang; Yongkai Yuan; Jinkai Zheng; SCIE（2025版） EI（2025版）

机构： College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China; Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Qingdao Agricultural University, Qingdao, 266109, China; Shandong Technology Innovation Center of Special Food, Qingdao, 266109, China; Qingdao Special Food Research Institute, Qingdao, 266109, China; Institute of Foo;

来源：Food Hydrocolloids

关键词： Citrus pectin Fermentation Metabolic pathway RG-I enriched Side-chain