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Xin-Hong Liang

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Open access Aug 2026

Impact of ultra-high pressure on the physicochemical and functional properties of apple pectin.

The inherent characteristics of pectin often lead to insufficient adaptability. In the study, apple pectin was treated under ultra-high pressure to optimize its properties. The results demonstrated that ultra-high pressure treatment at 100-700 MPa for 15 min significantly improved the physicochemical and functional pro...

Meijia Huang, Jia-Qi Dai, Yi-Meng Du et al. · 0 citations

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