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期刊名称

food bioscience(1)
food chemistry(1)

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Wenyue Wang AND Jiaxing Hu AND Ying Xu AND Xuan Li AND Jinfeng Bi(0)

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institute of food science and technology, caas, key laboratory of agro-products processing, ministry of agriculture and rural affairs of the people's republic of china, beijing 100193, china(1)
institute of food science and technology, caas, key laboratory of agro-products processing, ministry of agriculture and rural affairs of the people's republic of china, beijing, 100193, china(1)

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2025(2)

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资源类型: 外文期刊

作者:Wenyue Wang(精确检索)

作者:Jiaxing Hu(精确检索)

作者:Ying Xu(精确检索)

作者:Xuan Li(精确检索)

作者:Jinfeng Bi(精确检索)

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1Insights into the structural alterations of different pectin fractions and their impact on enzymatic browning during apple pulp processing

作者： Wenyue Wang; Jiaxing Hu; Ying Xu; Xuan Li; Jinfeng Bi; SCIE（2025版） EI（2025版）

机构： Institute of Food Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Beijing 100193, China;

来源：Food Chemistry

关键词： Apple processing CaCl2 pretreatment Enzymatic browning Pectin structure

2The variation of hemicellulose and cellulose structure and its impact on enzymatic browning in apple pulp processing

作者： Wenyue Wang; Jiaxing Hu; Ying Xu; Xuan Li; Jinfeng Bi; SCIE（2025版）农林核心（2024版）

来源：Food Bioscience

关键词： Apples Cellulose Enzymatic browning Hemicellulose Structural characterization