Work

Gelling properties and formation mechanism of blueberry pomace polysaccharide gels induced by calcium ions

Year: 2025

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2025.142918

Authors: Yuanfei Ge, Yan Zhang, Ting Peng, Liuqing Yang, Xiaomin Li, Chuyan Wang

Institution: Hefei University

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: Hefei University, Anhui Provincial Department of Science and Technology, Anhui Provincial Department of Education, Anhui Provincial Key Research and Development Plan

Awards: G3633973652, G3807728564, G65964406, G7100186261, G8453720133

OpenAlex ID: W4406410367

FWCI: 4.905

Cites: 42

Cited by: 14

Related to: 10