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Dynamic changes in physicochemical properties and in vitro lipid-lowering function of pectic polysaccharides during

Luyao Chen1, Ranran Xu2, Jiahua Zhou2

  • 1Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Food Chemistry
|April 28, 2026
PubMed
Abstract

Keywords:
CholesterolLipid-loweringPearPectic polysaccharidesPost-harvest storage

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