Search research articles
Contact Us
Filters
Showing results (21-30 of 120) with videos related to
Page
of 12
Sort By:
Food Chemistry
|
April 23, 2024
The potential of glucosidase and glucose oxidase for aroma improvement in concentrated peach puree based on volatilomics and metabolomics
Gege Liu, Qinqin Chen, Min Gou, et al.
Carbohydrate Polymers
|
January 29, 2026
A pH-responsive fluorescent multifunctional pectin films based on imine and hydrogen bond dynamic locking for fresh-cut fruit packaging
Jiaxing Hu, Ying Xu, Xuan Li, et al.
Carbohydrate Polymers
|
January 29, 2026
Novel insights into the impact of pectin structure on key aroma components of peaches
Gege Liu, Xi Bao, Qinqin Chen, et al.
International Journal of Biological Macromolecules
|
November 22, 2025
Immunological activity of peach pectins: Insights from cells to animals
Meng Liu, Xuan Liu, Christophe Blecker, et al.
International Journal of Biological Macromolecules
|
December 29, 2024
Understanding the mechanism of saccharides type and concentration affecting texture of freeze-dried pectin-CMC cryogels through experiment and molecular dynamic simulation
Youchuan Ma, Jinfeng Bi, Zhonghua Wu, et al.
Carbohydrate Polymers
|
December 5, 2024
Unveiling the structural properties of three pectin fractions variation affecting pulp browning during peach processing
Weining Chen, Jinfeng Bi, Wenyue Wang, et al.
Journal of the Science of Food and Agriculture
|
April 10, 2024
The impact of ultrasonic-assisted extraction on the in vitro hypoglycemic activity of peach gum polysaccharide in relation to its conformational conversion
Jiaxin Chen, Mo Zhou, Guang Xin, et al.
Food Chemistry
|
December 24, 2023
Insight into the effect of osmosis agents on macro- and micro- texture, water distribution, and thermal stability of instant controlled pressure drop drying peach chips
Fengzhao Wang, Jinfeng Bi, Mingyue Lyu, et al.
Food Chemistry
|
December 3, 2023
Formation of key aroma-active and off-flavor components in concentrated peach puree
Gege Liu, Qinqin Chen, Min Gou, et al.
Food Chemistry
|
July 6, 2023
Study on the ice crystals growth under pectin gels with different crosslinking strengths by modulating the degree of amidation in HG domain
Shuhan Feng, Jianyong Yi, Youchuan Ma, et al.
Page
of 12
Search research articles
Search
Showing results (21-30 of 120) with videos related to
Sort By:
Page
of 12
Food Chemistry
|
April 23, 2024
The potential of glucosidase and glucose oxidase for aroma improvement in concentrated peach puree based on volatilomics and metabolomics
Gege Liu, Qinqin Chen, Min Gou, et al.
Carbohydrate Polymers
|
January 29, 2026
A pH-responsive fluorescent multifunctional pectin films based on imine and hydrogen bond dynamic locking for fresh-cut fruit packaging
Jiaxing Hu, Ying Xu, Xuan Li, et al.
Carbohydrate Polymers
|
January 29, 2026
Novel insights into the impact of pectin structure on key aroma components of peaches
Gege Liu, Xi Bao, Qinqin Chen, et al.
International Journal of Biological Macromolecules
|
November 22, 2025
Immunological activity of peach pectins: Insights from cells to animals
Meng Liu, Xuan Liu, Christophe Blecker, et al.
International Journal of Biological Macromolecules
|
December 29, 2024
Understanding the mechanism of saccharides type and concentration affecting texture of freeze-dried pectin-CMC cryogels through experiment and molecular dynamic simulation
Youchuan Ma, Jinfeng Bi, Zhonghua Wu, et al.
Carbohydrate Polymers
|
December 5, 2024
Unveiling the structural properties of three pectin fractions variation affecting pulp browning during peach processing
Weining Chen, Jinfeng Bi, Wenyue Wang, et al.
Journal of the Science of Food and Agriculture
|
April 10, 2024
The impact of ultrasonic-assisted extraction on the in vitro hypoglycemic activity of peach gum polysaccharide in relation to its conformational conversion
Jiaxin Chen, Mo Zhou, Guang Xin, et al.
Food Chemistry
|
December 24, 2023
Insight into the effect of osmosis agents on macro- and micro- texture, water distribution, and thermal stability of instant controlled pressure drop drying peach chips
Fengzhao Wang, Jinfeng Bi, Mingyue Lyu, et al.
Food Chemistry
|
December 3, 2023
Formation of key aroma-active and off-flavor components in concentrated peach puree
Gege Liu, Qinqin Chen, Min Gou, et al.
Food Chemistry
|
July 6, 2023
Study on the ice crystals growth under pectin gels with different crosslinking strengths by modulating the degree of amidation in HG domain
Shuhan Feng, Jianyong Yi, Youchuan Ma, et al.
Page
of 12