Pectin degradation during high-humidity hot air impingement blanching contributes to microstructure development of cell wall and drying rate increase of strawberry

Food Chemistry 2026

View at publisher

Authors: Zhixia Sun, Xingguang Peng, Jingyi Yang, Jun Chen, Taotao Dai, Chengmei LIU, Yihui Wang, Yinong Feng, Lizhen Deng

DOI: 10.1016/j.foodchem.2026.148111

Cited by: 5

References: 63

Fields of Study & Subjects

Polysaccharides and Plant Cell Walls Food Drying and Modeling Postharvest Quality and Shelf Life Management

References 63