Effects of magnetic field‐assisted freezing on the freeze‐drying characteristics and quality of pectin–sucrose cryogels
Magnetic field-assisted freezing produced small lamellar porous structures, which enhanced the product's rehydration and texture quality. © 2025 Society of Chemical Industry.
Authors
- Jianyong Yi
- Youchuan Ma (ORCID: https://orcid.org/0000-0001-9906-5362)
- Zhonghua Wu (ORCID: https://orcid.org/0000-0002-6903-6648)
- J. L. Bi (ORCID: https://orcid.org/0009-0008-7762-3608)
Institutions
- Tianjin University of Science and Technology (CN)
- Tianjin Academy of Fine Arts (CN)
- Institute of Food Science and Technology (CN)
- Chinese Academy of Agricultural Sciences (CN)
- Ministry of Agriculture and Rural Affairs (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-05-23
- DOI
- https://doi.org/10.1002/jsfa.14381
- Citations
- 2
- Primary Topic
- Freezing and Crystallization Processes
- Type
- article
- Field-Weighted Citation Impact
- 1.73
Funders
- National Natural Science Foundation of China