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Carbohydrate Polymers|June 2, 2020
Acetic acid reducing the softening of lotus rhizome during heating by regulating the chelate-soluble polysaccharidesGongji Liu, Yanzhao Liu, Shoulei Yan, et al.
Food Chemistry|January 7, 2019
The ratio of chelate-soluble fraction to alcohol insoluble residue is a major influencing factor on the texture of lotus rhizomes after cookingGongji Liu, Xiang Li, Shoulei Yan, et al.
Food Chemistry|December 26, 2018
Ferulic acid pretreatment alleviates the decrease in hardness of cooked Chinese radish (Raphanus sativus L. var. longipinnatus Bailey)Xiang Li, Gongji Liu, Yixuan Tu, et al.
Food Chemistry|September 23, 2021
Sodium bicarbonate reduces the cooked hardness of lotus rhizome via side chain rearrangement and pectin degradationYanzhao Liu, Jihong Liu, Gongji Liu, et al.
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