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Polysaccharides and Plant Cell WallsFood composition and propertiesProteins in Food Systems

Acetic acid-mediated stabilization of texture and pectin networks during thermal processing of Yam (Dioscorea polystachya): Multi-scale structural and molecular insights

Muhammad Burhan Khan Tareen, Nawal Saeed, Yanzhao Liu, Maqbool Ahamd, Xianqiang Chen, Guoxun Chen, Jie Li, Shoulei Yan

2026.2.1Innovative Food Science & Emerging Technologies

DOI: 10.1016/j.ifset.2026.104517

Abstract

Abstract is not available.

Citation format

TAREEN, Muhammad Burhan Khan, et al. Acetic acid-mediated stabilization of texture and pectin networks during thermal processing of yam (dioscorea polystachya): Multi-scale structural and molecular insights. Innovative Food Science & Emerging Technologies, 2026, 110: 104517.