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Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review

Carbohydrate polymers, 2020-12, Vol.250, p.116890-116890, Article 116890

2020

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Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps

Journal of the science of food and agriculture, 2011-03, Vol.91 (5), p.877-885

2011

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Comparison of dynamic water distribution and microstructure formation of shiitake mushrooms during hot air and far infrared radiation drying by low‐field nuclear magnetic resonance and scanning electron microscopy

Journal of the science of food and agriculture, 2019-04, Vol.99 (6), p.2826-2834

2019

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Engineering Texture Properties of Instant Controlled Pressure Drop (DIC) Dried Carrot Chips via Modulating Osmotic Conditions

Food and bioprocess technology, 2018-09, Vol.11 (9), p.1674-1685

2018

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Antioxidant properties of the mung bean flavonoids on alleviating heat stress

PloS one, 2011-06, Vol.6 (6), p.e21071

2011

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Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.)

Food chemistry, 2016-11, Vol.210, p.481-490

2016

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Developing Novel Combination Drying Method for Jackfruit Bulb Chips: Instant Controlled Pressure Drop (DIC)-Assisted Freeze Drying

Food and bioprocess technology, 2016-03, Vol.9 (3), p.452-462

2016

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Identification of the flavonoids in mungbean (Phaseolus radiatus L.) soup and their antioxidant activities

Food chemistry, 2012-12, Vol.135 (4), p.2942-2946

2012

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Effect of Ultrahigh Hydrostatic Pressure on the Activity and Structure of Mushroom (Agaricus bisporus) Polyphenoloxidase

Journal of agricultural and food chemistry, 2012-01, Vol.60 (2), p.593-599

2012

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Influence of Pressurization Rate and Mode on Inactivation of Natural Microorganisms in Purple Sweet Potato Nectar by High Hydrostatic Pressure

Food and bioprocess technology, 2013-06, Vol.6 (6), p.1570-1579

2013

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The role of amide groups in the mechanism of acid-induced pectin gelation: A potential pH-sensitive hydrogel based on hydrogen bond interactions

Food hydrocolloids, 2023-08, Vol.141, p.108741, Article 108741

2023

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Systematic Review of Phenolic Compounds in Apple Fruits: Compositions, Distribution, Absorption, Metabolism, and Processing Stability

Journal of agricultural and food chemistry, 2021-01, Vol.69 (1), p.7-27

2021

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Study on the ice crystals growth under pectin gels with different crosslinking strengths by modulating the degree of amidation in HG domain

Food chemistry, 2023-12, Vol.428, p.136758-136758, Article 136758

2023

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

Carbohydrate polymers, 2024-09, Vol.340, p.122312-122312, Article 122312

2024

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Pectin and homogalacturonan with small molecular mass modulate microbial community and generate high SCFAs via in vitro gut fermentation

Carbohydrate polymers, 2021-10, Vol.269, p.118326-118326, Article 118326

2021

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Tailoring microstructure and mechanical properties of pectin cryogels by modulate intensity of ionic interconnection

International journal of biological macromolecules, 2024-03, Vol.262 (Pt 2), p.130028-130028, Article 130028

2024

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Influence of starch with different degrees and order of gelatinization on the microstructural and mechanical properties of pectin cryogels: A potential pore morphology regulator

International journal of biological macromolecules, 2022-12, Vol.222, p.533-545

2022

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Cell wall polysaccharides and mono-/disaccharides as chemical determinants for the texture and hygroscopicity of freeze-dried fruit and vegetable cubes

Food chemistry, 2022-11, Vol.395, p.133574-133574, Article 133574

2022

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Characteristics of cell wall pectic polysaccharides affect textural properties of instant controlled pressure drop dried carrot chips derived from different tissue zone

Food chemistry, 2019-09, Vol.293, p.358-367

2019

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Effects of high pressure homogenization on pectin structural characteristics and carotenoid bioaccessibility of carrot juice

Carbohydrate polymers, 2019-01, Vol.203, p.176-184

2019

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Comparison of different drying methods on the physical properties, bioactive compounds and antioxidant activity of raspberry powders

Journal of the science of food and agriculture, 2016-04, Vol.96 (6), p.2055-2062

2016

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Evaluation of processing methods and oral mastication on the carotenoid bioaccessibility of restructured carrot chips

Journal of the science of food and agriculture, 2020-10, Vol.100 (13), p.4858-4869

2020

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New insight into pectic fractions of cell wall: Impact of extraction on pectin structure and in vitro gut fermentation

International journal of biological macromolecules, 2023-12, Vol.253, p.127515-127515, Article 127515

2023

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Evaluation of browning ratio in an image analysis of apple slices at different stages of instant controlled pressure drop‐assisted hot‐air drying (AD‐DIC)

Journal of the science of food and agriculture, 2017-06, Vol.97 (8), p.2533-2540

2017

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Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips

Journal of food science and technology, 2016-02, Vol.53 (2), p.1120-1129

2016

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Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review

Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps

Comparison of dynamic water distribution and microstructure formation of shiitake mushrooms during hot air and far infrared radiation drying by low‐field nuclear magnetic resonance and scanning electron microscopy

Engineering Texture Properties of Instant Controlled Pressure Drop (DIC) Dried Carrot Chips via Modulating Osmotic Conditions

Antioxidant properties of the mung bean flavonoids on alleviating heat stress

Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.)

Developing Novel Combination Drying Method for Jackfruit Bulb Chips: Instant Controlled Pressure Drop (DIC)-Assisted Freeze Drying

Identification of the flavonoids in mungbean (Phaseolus radiatus L.) soup and their antioxidant activities

Effect of Ultrahigh Hydrostatic Pressure on the Activity and Structure of Mushroom (Agaricus bisporus) Polyphenoloxidase

Influence of Pressurization Rate and Mode on Inactivation of Natural Microorganisms in Purple Sweet Potato Nectar by High Hydrostatic Pressure

The role of amide groups in the mechanism of acid-induced pectin gelation: A potential pH-sensitive hydrogel based on hydrogen bond interactions

Systematic Review of Phenolic Compounds in Apple Fruits: Compositions, Distribution, Absorption, Metabolism, and Processing Stability

Study on the ice crystals growth under pectin gels with different crosslinking strengths by modulating the degree of amidation in HG domain

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

Pectin and homogalacturonan with small molecular mass modulate microbial community and generate high SCFAs via in vitro gut fermentation

Tailoring microstructure and mechanical properties of pectin cryogels by modulate intensity of ionic interconnection

Influence of starch with different degrees and order of gelatinization on the microstructural and mechanical properties of pectin cryogels: A potential pore morphology regulator

Cell wall polysaccharides and mono-/disaccharides as chemical determinants for the texture and hygroscopicity of freeze-dried fruit and vegetable cubes

Characteristics of cell wall pectic polysaccharides affect textural properties of instant controlled pressure drop dried carrot chips derived from different tissue zone

Effects of high pressure homogenization on pectin structural characteristics and carotenoid bioaccessibility of carrot juice

Comparison of different drying methods on the physical properties, bioactive compounds and antioxidant activity of raspberry powders

Evaluation of processing methods and oral mastication on the carotenoid bioaccessibility of restructured carrot chips

New insight into pectic fractions of cell wall: Impact of extraction on pectin structure and in vitro gut fermentation

Evaluation of browning ratio in an image analysis of apple slices at different stages of instant controlled pressure drop‐assisted hot‐air drying (AD‐DIC)

Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips

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