Effect of Multi-Frequency Pulsed Ultrasound on the Properties of Peach Pulp-Carrageenan Blend Gel System with Erythritol as Cosolute
LÜ Mingyue, LÜ Jian, XIE Jin, WANG Fengzhao, BI Jinfeng
(1. Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;2. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China)
LÜ Mingyue, LÜ Jian, XIE Jin, WANG Fengzhao, BI Jinfeng. Effect of Multi-Frequency Pulsed Ultrasound on the Properties of Peach Pulp-Carrageenan Blend Gel System with Erythritol as Cosolute[J]. FOOD SCIENCE, 2023, 44(19): 58-64.