Ultrasound-assisted three-phase partitioning produces a pectin-leaning polysaccharide fraction from Idesia polycarpa Maxim cake meal with stable rheology and prebiotic-like potential
- DOI
- 10.1016/j.foodchem.2026.150860
- Published
- 2026-10
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150860,
title = {Ultrasound-assisted three-phase partitioning produces a pectin-leaning polysaccharide fraction from Idesia polycarpa Maxim cake meal with stable rheology and prebiotic-like potential},
author = {Yuanfu Zhang and Wenlin Zhang and Xin Shi and Longfeng Tan and Zhiyou Zhao and Yan Hu and Renshuai Huang and Yonghui Ge and Kewei Chen and Guangjing Chen},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.150860},
url = {https://doi.org/10.1016/j.foodchem.2026.150860}
}RIS
TY - JOUR TI - Ultrasound-assisted three-phase partitioning produces a pectin-leaning polysaccharide fraction from Idesia polycarpa Maxim cake meal with stable rheology and prebiotic-like potential AU - Yuanfu Zhang AU - Wenlin Zhang AU - Xin Shi AU - Longfeng Tan AU - Zhiyou Zhao AU - Yan Hu AU - Renshuai Huang AU - Yonghui Ge AU - Kewei Chen AU - Guangjing Chen PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.150860 UR - https://doi.org/10.1016/j.foodchem.2026.150860 ER -
APA
Zhang, Y., Zhang, W., Shi, X., Tan, L., Zhao, Z., Hu, Y., Huang, R., Ge, Y., Chen, K., & Chen, G. (2026). Ultrasound-assisted three-phase partitioning produces a pectin-leaning polysaccharide fraction from Idesia polycarpa Maxim cake meal with stable rheology and prebiotic-like potential. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.150860
Source records
- crossref · retrieved 2026-09-26T09:56:41.542Z