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food hydrocolloids(2)

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作者

Kaiyue Liu AND Jianyong Yi AND Youchuan Ma AND Jinfeng Bi(0)

机构

institute of food science and technology, chinese academy of agricultural sciences (caas), key laboratory of agro-products processing and storage, ministry of agriculture and rural affairs, beijing, 100193, china(1)
institute of food science and technology, chinese academy of agricultural sciences (caas)/key laboratory of agro-products processing, ministry of agriculture and rural affairs, beijing, 100193, china(1)

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2025(2)

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资源类型: 外文期刊

作者:Kaiyue Liu(精确检索)

作者:Jianyong Yi(精确检索)

作者:Youchuan Ma(精确检索)

作者:Jinfeng Bi(精确检索)

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1Esterification plays a significant role on apple pectin interaction with wheat starch: Impacting on gelatinization and gels properties

作者： Kaiyue Liu; Jianyong Yi; Youchuan Ma; Jinfeng Bi; 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, Ministry of Agriculture and Rural Affairs, Beijing, 100193, China;

来源：Food Hydrocolloids

关键词： Degree of esterification Molecular dynamics simulations Pectin Physicochemical properties Wheat starch

2Interaction between apple pectin of varying molecular weights and wheat starch: Regulation and mechanism of physicochemical properties

作者： Kaiyue Liu; Jinfeng Bi; Youchuan Ma; Jianyong Yi; 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 and Storage, Ministry of Agriculture and Rural Affairs, Beijing, 100193, China;

来源：Food Hydrocolloids

关键词： Interaction Molecular dynamics simulations Molecular weight Pectin Wheat starch