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Mechanistic insights into freezing behavior in sucrose-pectin systems through experiment and simulation

Yitong Xie1, Xin Jin2, Jinfeng Bi1

  • 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100193, PR China; College of Food Science, Shenyang Agricultural University, Shenyang, 110866, China.

Carbohydrate Polymers
|September 3, 2026
PubMed

Keywords:
Freezing behaviorMulticomponent systemsPhase change modelingRestructuring peachWater state

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