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food chemistry(1)

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fig fruit (ficus carica linn.)(1)
low-methoxyl pectin (lmp)(1)
rheological property(1)
thermodynamic parameters, texture(1)

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作者

Keke Ma AND Jinfeng Bi AND Youchuan Ma AND Jianyong Yi(0)

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(1)

年份

2025(1)

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资源类型: 外文期刊

作者:Keke Ma(精确检索)

作者:Jinfeng Bi(精确检索)

作者:Youchuan Ma(精确检索)

作者:Jianyong Yi(精确检索)

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1Rheological property and thermodynamic parameters of Ficus carica Linn. pectin: A natural low-methoxyl pectin (LMP) with excellent pseudoplasticity

作者： Keke Ma; 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, Ministry of Agriculture and Rural Affairs, Beijing 100193, China;

来源：Food Chemistry

关键词： Fig fruit (Ficus carica Linn.) Low-methoxyl pectin (LMP) Rheological property Thermodynamic parameters, texture