A Study on the Effect Mechanism of Pectin Modification on the Carrot Cell Wall’s Texture Formation under Ultrasonic and Infrared Drying

Kun Gao(Beijing University of Chinese Medicine), Haile Ma(Jiangsu University), Bin Liu(China National Health Development Research Center), Yiting Guo(Zhejiang Chinese Medical University), Junjun Dai(Jiangsu University), Chenyu Song, Yan Shen(Jiangsu University), Shenao Nan(Jiangsu University), Bengang Wu(Jiangsu University)
Agriculture
May 22, 2024
10.3390/agriculture14060803
Cited by 25

Related Papers

Artificial Neural Network Modeling of Drying Kinetics and Color Changes of Ginkgo Biloba Seeds during Microwave Drying Process
|Journal of Food Quality|2018|125
The necessity of walnut proteolysis based on evaluation after in vitro simulated digestion: ACE inhibition and DPPH radical-scavenging activities
|Food Chemistry|2019|125
Effects of power ultrasound enhancement on infrared drying of carrot slices: Moisture migration and quality characterizations
|LWT|2020|101
Modification of garlic skin dietary fiber with twin-screw extrusion process and in vivo evaluation of Pb binding
|Food Chemistry|2018|97
Enhancing jackfruit infrared drying by combining ultrasound treatments: Effect on drying characteristics, quality properties and microstructure
|Food Chemistry|2021|94