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Microwave time tunes broccoli-stem pectin fine structure and calcium gelation for sustained resveratrol release

Xinyuan Niu1, Dan Li2, Huiyao Zhang1

  • 1College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.

Food Chemistry
|February 6, 2026
PubMed

Keywords:
Calcium-cross-linked hydrogelsControlled releaseFine structureMicrowave-assisted extractionResveratrol encapsulation

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