Acetic acid-mediated stabilization of texture and pectin networks during thermal processing of Yam (Dioscorea polystachya): Multi-scale structural and molecular insights

Innovative Food Science & Emerging Technologies 2026

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Authors: Muhammad Burhan Khan Tareen, Nawal Saeed, Yanzhao Liu, Maqbool Ahamd, Xianqiang Chen, GUOXUN CHEN, Jie Li, Shoulei Yan

DOI: 10.1016/j.ifset.2026.104517

Cited by: 2

References: 57

Fields of Study & Subjects

Polysaccharides and Plant Cell Walls Food composition and properties Proteins in Food Systems

References 57