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Structural variation and rheological behaviour of pectin from Premna microphylla Turcz based on high-pressure

Kangzhen Dong1, Junhui Wang1, Jishun Zheng2

  • 1Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.

Food Chemistry
|January 29, 2026
PubMed

Keywords:
Antioxidant activityHigh-pressure homogenizationPremna microphylla Turcz pectinRheological behaviorStructure

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