Effects of radio frequency explosion puffing on the texture of purple sweet potato chips and structural properties of pectin under different energy inputs and pressures

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Publication date: December 2025

Source: Food Research International, Volume 222, Part 2

Author(s): Chao Mao, Zhi Chang, Shijing Zhang, Pengfei Ye, Lei Yuan, Xiangwei Chen, Yequn Wang, Hongfei Fu, Yunyang Wang, Ke Wang

Publication date: December 2025Source: Food Research International, Volume 222, Part 2Author(s): Chao Mao, Zhi Chang, Shijing Zhang, Pengfei Ye, Lei Yuan, Xiangwei Chen, Yequn Wang, Hongfei Fu, Yunyang Wang, Ke Wang Read More

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