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Carbohydrate Polymers
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November 30, 2025
The impact of arabinose side chains on the swelling volume, water absorption, and thermal stability of peach gum polysaccharide
Jingyao Li, Mo Zhou, Jinfeng Bi, et al.
Food Chemistry
|
April 23, 2024
Textural formation of instant controlled pressure drop-dried peach chips: Investigation of the electrical, thermal, and textural properties of predried peach slices with osmotic dehydration pretreatment
Fengzhao Wang, Jinfeng Bi, Jingxuan Wang, et al.
Food Chemistry
|
April 25, 2025
Rheological property and thermodynamic parameters of Ficus carica Linn. pectin: A natural low-methoxyl pectin (LMP) with excellent pseudoplasticity
Keke Ma, Jinfeng Bi, Youchuan Ma, et al.
Carbohydrate Polymers
|
September 10, 2022
Physicochemical, rheological properties and in vitro hypoglycemic activities of polysaccharide fractions from peach gum
Jiaxin Chen, Mo Zhou, Meng Liu, et al.
Food Research International (Ottawa, Ont.)
|
November 4, 2025
Potential interaction mechanism of glucose oxidase and cooked-induced components of peach puree during thermal processing
Gege Liu, Jinfeng Bi, Min Gou, et al.
Food Chemistry
|
June 5, 2024
Comparison of characterization and composition of melanoidins from three different dried apple slices
Jiaxing Hu, Jinfeng Bi, Wenyue Wang, et al.
Food Chemistry
|
April 28, 2024
Understanding the two-stage degradation process of peach gum polysaccharide within ultrasonic field
Jiaxin Chen, Jinfeng Bi, Jingyao Li, et al.
International Journal of Biological Macromolecules
|
May 7, 2026
Investigation of the three pectin fractions variation impact on the Maillard reaction in dried crabapple storage
Ying Xu, Jiaxing Hu, Xuan Li, et al.
Journal of the Science of Food and Agriculture
|
May 23, 2025
Effects of magnetic field-assisted freezing on the freeze-drying characteristics and quality of pectin-sucrose cryogels
Youchuan Ma, Jinfeng Bi, Zhonghua Wu, et al.
Food Chemistry
|
March 8, 2025
Pectin based Maillard reaction products: Formation mechanism and fluorescence characteristics
Jiaxing Hu, Jinfeng Bi, Xi Bao, et al.
Page
of 12
Search research articles
Search
Showing results (11-20 of 120) with videos related to
Sort By:
Page
of 12
Carbohydrate Polymers
|
November 30, 2025
The impact of arabinose side chains on the swelling volume, water absorption, and thermal stability of peach gum polysaccharide
Jingyao Li, Mo Zhou, Jinfeng Bi, et al.
Food Chemistry
|
April 23, 2024
Textural formation of instant controlled pressure drop-dried peach chips: Investigation of the electrical, thermal, and textural properties of predried peach slices with osmotic dehydration pretreatment
Fengzhao Wang, Jinfeng Bi, Jingxuan Wang, et al.
Food Chemistry
|
April 25, 2025
Rheological property and thermodynamic parameters of Ficus carica Linn. pectin: A natural low-methoxyl pectin (LMP) with excellent pseudoplasticity
Keke Ma, Jinfeng Bi, Youchuan Ma, et al.
Carbohydrate Polymers
|
September 10, 2022
Physicochemical, rheological properties and in vitro hypoglycemic activities of polysaccharide fractions from peach gum
Jiaxin Chen, Mo Zhou, Meng Liu, et al.
Food Research International (Ottawa, Ont.)
|
November 4, 2025
Potential interaction mechanism of glucose oxidase and cooked-induced components of peach puree during thermal processing
Gege Liu, Jinfeng Bi, Min Gou, et al.
Food Chemistry
|
June 5, 2024
Comparison of characterization and composition of melanoidins from three different dried apple slices
Jiaxing Hu, Jinfeng Bi, Wenyue Wang, et al.
Food Chemistry
|
April 28, 2024
Understanding the two-stage degradation process of peach gum polysaccharide within ultrasonic field
Jiaxin Chen, Jinfeng Bi, Jingyao Li, et al.
International Journal of Biological Macromolecules
|
May 7, 2026
Investigation of the three pectin fractions variation impact on the Maillard reaction in dried crabapple storage
Ying Xu, Jiaxing Hu, Xuan Li, et al.
Journal of the Science of Food and Agriculture
|
May 23, 2025
Effects of magnetic field-assisted freezing on the freeze-drying characteristics and quality of pectin-sucrose cryogels
Youchuan Ma, Jinfeng Bi, Zhonghua Wu, et al.
Food Chemistry
|
March 8, 2025
Pectin based Maillard reaction products: Formation mechanism and fluorescence characteristics
Jiaxing Hu, Jinfeng Bi, Xi Bao, et al.
Page
of 12