123 related articles for article (PubMed ID: 30611503)
1. The ratio of chelate-soluble fraction to alcohol insoluble residue is a major influencing factor on the texture of lotus rhizomes after cooking.
Liu G; Li X; Yan S; Li J
Food Chem; 2019 May; 279():373-378. PubMed ID: 30611503
[TBL] [Abstract][Full Text] [Related]
2. Acetic acid reducing the softening of lotus rhizome during heating by regulating the chelate-soluble polysaccharides.
Liu G; Liu Y; Yan S; Li J
Carbohydr Polym; 2020 Jul; 240():116209. PubMed ID: 32475543
[TBL] [Abstract][Full Text] [Related]
3. Acetic acid pretreatment improves the hardness of cooked potato slices.
Zhao W; Shehzad H; Yan S; Li J; Wang Q
Food Chem; 2017 Aug; 228():204-210. PubMed ID: 28317714
[TBL] [Abstract][Full Text] [Related]
4. Changes in physicochemical properties related to the texture of lotus rhizomes subjected to heat blanching and calcium immersion.
Zhao W; Xie W; Du S; Yan S; Li J; Wang Q
Food Chem; 2016 Nov; 211():409-14. PubMed ID: 27283649
[TBL] [Abstract][Full Text] [Related]
5. Ferulic acid pretreatment alleviates the decrease in hardness of cooked Chinese radish (Raphanus sativus L. var. longipinnatus Bailey).
Li X; Liu G; Tu Y; Li J; Yan S
Food Chem; 2019 Apr; 278():502-508. PubMed ID: 30583404
[TBL] [Abstract][Full Text] [Related]
6. High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification.
Deng LZ; Mujumdar AS; Yang XH; Wang J; Zhang Q; Zheng ZA; Gao ZJ; Xiao HW
Food Chem; 2018 Sep; 261():292-300. PubMed ID: 29739596
[TBL] [Abstract][Full Text] [Related]
7. Mechanistic insight into softening of Canadian wonder common beans (Phaseolus vulgaris) during cooking.
Chigwedere CM; Olaoye TF; Kyomugasho C; Jamsazzadeh Kermani Z; Pallares Pallares A; Van Loey AM; Grauwet T; Hendrickx ME
Food Res Int; 2018 Apr; 106():522-531. PubMed ID: 29579956
[TBL] [Abstract][Full Text] [Related]
8. Sodium bicarbonate reduces the cooked hardness of lotus rhizome via side chain rearrangement and pectin degradation.
Liu Y; Liu J; Liu G; Duan R; Sun Y; Li J; Yan S; Li B
Food Chem; 2022 Feb; 370():130962. PubMed ID: 34555774
[TBL] [Abstract][Full Text] [Related]
9. Analysis of pectin-cellulose interaction in cell wall of lotus rhizome with assistance of ball-milling and galactosidase.
Liu Y; Yan S; Li B; Li J
Int J Biol Macromol; 2023 Aug; 246():125615. PubMed ID: 37391001
[TBL] [Abstract][Full Text] [Related]
10. High-humidity hot air impingement blanching alters texture, cell-wall polysaccharides, water status and distribution of seedless grape.
Wang J; Mujumdar AS; Deng LZ; Gao ZJ; Xiao HW; Raghavan GSV
Carbohydr Polym; 2018 Aug; 194():9-17. PubMed ID: 29801863
[TBL] [Abstract][Full Text] [Related]
11. Pectin fraction interconversions: Insight into understanding texture evolution of thermally processed carrots.
Sila DN; Doungla E; Smout C; Van Loey A; Hendrickx M
J Agric Food Chem; 2006 Nov; 54(22):8471-9. PubMed ID: 17061823
[TBL] [Abstract][Full Text] [Related]
12. Carbohydrate composition of peach palm (Bactris gasipaes Kunth) by-products flours.
Bolanho BC; Danesi ED; Beléia Adel P
Carbohydr Polym; 2015 Jun; 124():196-200. PubMed ID: 25839811
[TBL] [Abstract][Full Text] [Related]
13. Comparative analysis of antioxidant activity and functional components of the ethanol extract of lotus (Nelumbo nucifera) from various growing regions.
Zhao X; Shen J; Chang KJ; Kim SH
J Agric Food Chem; 2014 Jul; 62(26):6227-35. PubMed ID: 24932940
[TBL] [Abstract][Full Text] [Related]
14. Effect of cooking methods on nutritional quality and volatile compounds of Chinese chestnut (Castanea mollissima Blume).
Li Q; Shi X; Zhao Q; Cui Y; Ouyang J; Xu F
Food Chem; 2016 Jun; 201():80-6. PubMed ID: 26868551
[TBL] [Abstract][Full Text] [Related]
15. The effects of sous-vide cooking parameters on texture and cell wall modifications in two apple cultivars: A response surface methodology approach.
Ortiz A; Le Meurlay D; Lara I; Symoneaux R; Madieta E; Mehinagic E
Food Sci Technol Int; 2017 Mar; 23(2):99-109. PubMed ID: 27413015
[TBL] [Abstract][Full Text] [Related]
16. Effects of extraction methods on the yield, chemical structure and anti-tumor activity of polysaccharides from Cordyceps gunnii mycelia.
Zhu ZY; Dong F; Liu X; Lv Q; YingYang ; Liu F; Chen L; Wang T; Wang Z; Zhang Y
Carbohydr Polym; 2016 Apr; 140():461-71. PubMed ID: 26876874
[TBL] [Abstract][Full Text] [Related]
17. Gastroprotective activity of the rhizome ethanol extract of Zingiber simaoense Y. Y. Qian in rats.
Baiubon P; Kunanusorn P; Khonsung P; Chiranthanut N; Panthong A; Rujjanawate C
J Ethnopharmacol; 2016 Dec; 194():571-576. PubMed ID: 27765607
[TBL] [Abstract][Full Text] [Related]
18. Composition and structural characterization of pectin in micropropagated and conventional plants of Premma puberula Pamp.
Yang N; Li Y; Xing F; Wang X; Li X; Li L; Yang J; Wang Y; Zhang M
Carbohydr Polym; 2021 May; 260():117711. PubMed ID: 33712120
[TBL] [Abstract][Full Text] [Related]
19. Mechanism for gel formation of pectin from mealy and crisp lotus rhizome induced by Na
Duan R; Liu Y; Li J; Yan S
Int J Biol Macromol; 2024 Jan; 254(Pt 1):127818. PubMed ID: 37918602
[TBL] [Abstract][Full Text] [Related]
20. Effects of high-temperature pressure cooking and traditional cooking on soymilk: Protein particles formation and sensory quality.
Zuo F; Peng X; Shi X; Guo S
Food Chem; 2016 Oct; 209():50-6. PubMed ID: 27173533
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]