Work

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

Year: 2023

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2023.136758

Authors: Shuhan Feng, Jianyong Yi, Youchuan Ma, Jinfeng Bi

Institutions: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W4382681014

FWCI: 3.71

Cites: 47

Cited by: 31

Related to: 10