Search results for ‘Journal of Future Foods ’

Scientists modified citrus pectin by induced electric field used to develop pectin product

The researchers used magneto-induced electric field (MIEF) technology to explore the structural and rheological properties of citrus pectin under different pH conditions. This technology is not only green and safe, but also easy to operate and low cost, suitable for industrial application.

Scientists modified citrus pectin by induced electric field used to develop pectin product

The researchers used magneto-induced electric field (MIEF) technology to explore the structural and rheological properties of citrus pectin under different pH conditions. This technology is not only green and safe, but also easy to operate and low cost, suitable for industrial application.

Special Issue on Rock Dynamics in Extreme Environments

Submission deadline: February 28, 2026

Blockchain for secured vehicular communication systems

Submission deadline: 10 January 2023

Lentic versus lotic: Biodiversity research in regulated rivers

Submission close: 30 November 2025

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