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Effect of High-Pressure-Microjet Homogenized Macromolecules on Texture of Freeze-Dried Strawberry Slices: A Comparative Study on Arabinoxylan, Whey Protein, Pregelatinized Starch, and Pectin

Crossref DOI link: https://doi.org/10.1007/s11947-025-04037-8

Published Online: 2025-09-23

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Liu, Chunju

Zhang, Bo

Lai, Xinzhu

Wang, Junxiao

Li, Dajing

Feng, Lei

Niu, Liying

Guo, Jia

Wang, Haiou
Funding

Funding for this research was provided by:

Jiangsu Province Agricultural Science and Technology Independent Innovation Fund (CX(22)3176)

Key Research and Development Program of Jiangsu Province (BE2023316)
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Text and Data Mining valid from 2025-09-23

Version of Record valid from 2025-09-23
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Article History

Received: 10 July 2025

Accepted: 1 September 2025

First Online: 23 September 2025

Declarations

:

: The authors declare no competing interests.

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