Pectin-dominated colloidal instability in cloudy pomelo juice: Morphological and rheological properties after enzymatic digestion

作者：Tisong Liang, Pu Jing · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.146667 · 被引用次数：7 · 研究领域：Polysaccharides and Plant Cell Walls、Polysaccharides Composition and Applications、Microbial Metabolites in Food Biotechnology