Effect of solution pulsed plasma process on the degradation and physicochemical properties of pectin

Cold plasma interactions with enzymes in foods and model systems

N.N. Misra, S.K. Pankaj, Annalisa Segat et al. · Trends in Food Science & Technology · 2016 · 414 citations

Life Sciences, Biochemistry, Food Science +14

Prebiotic potential of pectin and pectic oligosaccharides to promote anti-inflammatory commensal bacteria in the human colon

Wing Sun Faith Chung, Marjolein Meijerink, Birgitte Zeuner et al. · FEMS Microbiology Ecology · 2017 · 387 citations · Full text

Life Sciences, Microbiology, Microbial Ecology +13

A critical analysis of the cold plasma induced lipid oxidation in foods

Mohsen Gavahian, Yan‐Hwa Chu, Amin Mousavi Khaneghah et al. · Trends in Food Science & Technology · 2018 · 277 citations

Agriculture, Biochemistry, Food Science +16

Degradation of high-methoxyl pectin by dynamic high pressure microfluidization and its mechanism

Jun Chen, Ruihong Liang, Wei Liu et al. · Food Hydrocolloids · 2011 · 229 citations

Engineering, Chemical Engineering, Food Science +12

Structure characterization, chemical and enzymatic degradation, and chain conformation of an acidic polysaccharide from Lycium barbarum L.

Wei Liu, Yameng Liu, Rui Zhu et al. · Carbohydrate Polymers · 2016 · 191 citations

Life Sciences, Biochemistry, Food Science +17