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carbohydrate polymers(1)

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freeze drying(1)
ice crystal(1)
molecular weight(1)
pectin(1)
texture(1)

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作者

Youchuan Ma AND Jinfeng Bi AND Shuhan Feng AND Zhonghua Wu AND Jianyong Yi(0)

机构

college of mechanical engineering, tianjin key laboratory of integrated design and on-line monitoring for light industry & food machinery and equipment, tianjin university of science and technology, tianjin(1)
college of mechanical engineering, tianjin key laboratory of integrated design and on-line monitoring for light industry & food machinery and equipment, tianjin university of science and technology, tianjin, 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, china(1)

年份

2024(1)

科研产出

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资源类型: 外文期刊

作者:Youchuan Ma(精确检索)

作者:Jinfeng Bi(精确检索)

作者:Shuhan Feng(精确检索)

作者:Zhonghua Wu(精确检索)

作者:Jianyong Yi(精确检索)

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1Higher molecular weight pectin inhibits ice crystal growth and its effect on the microstructural and physical properties of pectin cryogels

作者： Youchuan Ma; Jinfeng Bi; Shuhan Feng; Zhonghua Wu; Jianyong Yi; SCIE（2024版） EI（2024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, China; College of Mechanical Engineering, Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, Tianjin University of Science and Technology, Tianjin, China; College of Mechanical Engineering, Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, Tianjin University of Science and Technology, Tianjin;

来源：Carbohydrate Polymers

关键词： Freeze drying Ice crystal Molecular weight Pectin Texture