Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review

Polyphenols accumulation effects on surface color variation in apple slices hot air drying process

Immunomodulation effects of polyphenols from thinned peach treated by different drying methods on RAW264.7 cells through the NF-κB and Nrf2 pathways

Understanding the impact of pectin on browning of polyphenol oxidation system in thermal and storage processing

Effect of high pressure homogenization on water-soluble pectin characteristics and bioaccessibility of carotenoids in mixed juice

Effect of high pressure homogenization combined with juice ratio on water-soluble pectin characteristics, functional properties and bioactive compounds in mixed juices