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Molecules (Basel, Switzerland)|April 21, 2018
Pectin from Citrus Canning Wastewater as Potential Fat Replacer in Ice CreamHua Zhang, Jianle Chen, Junhui Li, et al.Plos One|May 26, 2026
A bioactive hydrogel integrating bFGF/VEGFA gene-loaded nanoparticles and platelet-rich plasma for accelerated full-thickness skin wound healingYan Duan, Weixin Wang, Yuanyuan Jin, et al.Food Chemistry: X|January 26, 2026
Whole-fruit utilization of 'Xiangshui' lemon (Citrus × limon 'Rosso'): Albedo valorization for aroma complexity and waste reductionZhiyue Ye, Kai Zhao, Zhuoshun Dai, et al.Scientific Reports|July 2, 2025
ADRB2 is regulated by TRIM22 and facilitates lung adenocarcinoma progression via JAK2/STAT3 signaling pathwayMingming Xu, Song Han, Mingjun Yang, et al.Carbohydrate Polymers|May 18, 2025
Heat drying RGI rich pectin with significant aggregation and poor solubility could be improved by inserting specific polysaccharides as steric scaffoldsJiayun Xu, Chentao Huang, Qi Wang, et al.Molecules (Basel, Switzerland)|July 6, 2018
Discrimination of Aroma Characteristics for Cubeb Berries by Sensomics Approach with ChemometricsHuan Cheng, Jianle Chen, Peter J Watkins, et al.Food Chemistry|June 30, 2023
Characteristic aroma improvement mechanisms of heat-sterilized bayberry juice regulated by exogenous polyphenolsFeifei Liu, Ying Chen, Jianle Chen, et al.International Journal of Biological Macromolecules|December 14, 2023
Enhance the resistance of probiotics by microencapsulation and biofilm construction based on rhamnogalacturonan I rich pectinPin Chen, Jinhu Tian, Yanming Ren, et al.Journal of Agricultural and Food Chemistry|April 20, 2026
Effect of Sequential Extraction Methods on the Structure and In Vitro Fermentation Characteristics of the Polysaccharides from Sea Buckthorn PomaceBingyao Bai, Chengxiao Yu, Wenkang Wang, et al.Food Chemistry: X|November 24, 2021
New electrolyte beverages prepared by the citrus canning processing water through chemical improvementSihuan Shen, Huan Cheng, Ying Liu, et al.Pageof 9