Differential roles of thermal versus cryo-mechanical forces in tailoring pectin and cellulose structure: a study on solute-enhanced drying of peach

Food Hydrocolloids 2026

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Authors: Jiaxin Li, Siwei Zhang, Jian Hua Lyu, Wei Zhou, Jinfeng Bi
DOI: 10.1016/j.foodhyd.2026.112771
Cited by: 1
References: 38

Fields of Study & Subjects

Polysaccharides and Plant Cell Walls Food Drying and Modeling Microencapsulation and Drying Processes

Publication details

Journal / source
Food Hydrocolloids
Publisher
Elsevier BV
Volume
179
Pages
112771–112771
Publication date
9 April 2026
Language
EN