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food chemistry(1)
food hydrocolloids(1)

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Wang, Jingxuan AND Bi, Jinfeng AND Wang, Fengzhao AND Lyu, Jian(0)

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shenyang agr univ, coll food sci, shenyang 110866, peoples r china(2)
chinese acad agr sci, inst food sci & technol, key lab agroprod proc, minist agr & rural affairs,electron microscope ctr, beijing 100193, peoples r china(1)
chinese acad agr sci, key lab agroprod proc, minist agr & rural affairs, inst food sci & technol, beijing 100193, peoples r china(1)

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2025(2)

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资源类型: 外文期刊

作者:Wang, Jingxuan(精确检索)

作者:Bi, Jinfeng(精确检索)

作者:Wang, Fengzhao(精确检索)

作者:Lyu, Jian(精确检索)

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1Osmotic dehydration with different agents induced pectin diversity: Physicochemical and structural properties of pectin from instant controlled pressure drop dried peach chips

作者： Wang, Fengzhao; Bi, Jinfeng; Xie, Jin; Wang, Jingxuan; Lyu, Jian; SCIE（2025版） EI（2025版）

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs,Electron Microscope Ctr, Beijing 100193, Peoples R China; Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Peoples R China;

来源：FOOD HYDROCOLLOIDS

关键词： Osmotic dehydration Pectin Trehalose Thermal stability Rheological properties

2Effect of osmotic dehydration with binary/ternary sugar solutes on macro-& micro-structure, chromaticity and thermal stability of dehydrated peach slices prepared by heat pump drying

作者： Wang, Jingxuan; Bi, Jinfeng; Wang, Fengzhao; Lyu, Jian; SCIE（2025版） EI（2025版）

机构： Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Peoples R China; Chinese Acad Agr Sci, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Beijing 100193, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Yellow peach Osmotic dehydration Ternary solution Maltitol Texture Thermal stability