Glycine-amidated pectin confers freeze-thaw stability to noodles via ordered network construction and controlled structural adjustment

Innovative Food Science & Emerging Technologies 2026

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Authors: Min Zhang, Meng Yang, Yuqi Liu, Yiya Li, Yuanhong Zhuang, Jingna Liu, Peng Fei

DOI: 10.1016/j.ifset.2026.104576

Cited by: 1

References: 36

Fields of Study & Subjects

Polysaccharides and Plant Cell Walls Hydrogels: synthesis properties applications Advanced Cellulose Research Studies

References 36