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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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Dose-dependent effects of apple pectin on alleviating high fat-induced obesity modulated by gut microbiota and SCFAs

Food science and human wellness, 2022-01, Vol.11 (1), p.143-154

2022

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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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Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments

Food science and human wellness, 2021-03, Vol.10 (2), p.174-182

2021

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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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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 high-hydrostatic-pressure on molecular microstructure of mushroom (Agaricusbisporus) polyphenoloxidase

Food science & technology, 2015-03, Vol.60 (2), p.890-898

2015

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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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Modification of Cell Wall Polysaccharides during Drying Process Affects Texture Properties of Apple Chips

Journal of food quality, 2018-01, Vol.2018, p.1-11

2018

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Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method

Journal of food quality, 2018-01, Vol.2018, p.1-13

2018

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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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Reduced chilling injury in mango fruit by 2,4-dichlorophenoxyacetic acid and the antioxidant response

Postharvest biology and technology, 2008-05, Vol.48 (2), p.172-181

2008

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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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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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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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Change of the rheological properties of mango juice by high pressure homogenization

Food science & technology, 2017-09, Vol.82, p.121-130

2017

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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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Drying kinetics and quality attributes of jujube (Zizyphus jujuba Miller) slices dried by hot-air and short- and medium-wave infrared radiation

Food science & technology, 2015-12, Vol.64 (2), p.759-766

2015

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Effect of hybrid drying methods on physicochemical, nutritional and antioxidant properties of dried black mulberry

Food science & technology, 2017-07, Vol.80, p.178-184

2017

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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

Dose-dependent effects of apple pectin on alleviating high fat-induced obesity modulated by gut microbiota and SCFAs

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

Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments

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

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

Effect of high-hydrostatic-pressure on molecular microstructure of mushroom (Agaricusbisporus) polyphenoloxidase

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

Modification of Cell Wall Polysaccharides during Drying Process Affects Texture Properties of Apple Chips

Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method

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

Reduced chilling injury in mango fruit by 2,4-dichlorophenoxyacetic acid and the antioxidant response

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

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

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

Change of the rheological properties of mango juice by high pressure homogenization

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

Drying kinetics and quality attributes of jujube (Zizyphus jujuba Miller) slices dried by hot-air and short- and medium-wave infrared radiation

Effect of hybrid drying methods on physicochemical, nutritional and antioxidant properties of dried black mulberry

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