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Pectin-dominated colloidal instability in cloudy pomelo juice: Morphological and rheological properties after

Tisong Liang1, Pu Jing2

  • 1Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture Ministry of Agriculture, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

Food Chemistry
|October 11, 2025
PubMed

Keywords:
Cloudy juicechemical componentscloud stabilitymicrostructurequality

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