Enhancing pectin degradation and improving nutritional accessibility in potato pulp through co-fermentation: From molecular structure to nutrient release

2026/07/01 by Yang Zhao, Chenxi Li, Ziyi Guo +3
Agricultural and Biological Sciences · Materials Science · Nursing · #Food composition and properties #Nanocomposite Films for Food Packaging #Polysaccharides and Plant Cell Walls

paper · doi:10.1016/j.fm.2026.105255

openalex publication_date 2026/07/28 · openalex created_date 2026/07/29 · openalex updated_date 2026/07/31

Citations

• Inhibition of α-amylase activity by cellulose: Kinetic analysis and nutritional implications
• Enzymes with new biochemical properties in the pectinolytic complex produced by Aspergillus niger MIUG 16
• Current options for the valorization of food manufacturing waste: a review
• A meta-analysis of projected global food demand and population at risk of hunger for the period 2010–2050
• Dietary fiber modification: structure, physicochemical properties, bioactivities, and application—a review
• Galactan side chains dominate thermal aggregation of RGI-Rich pectin during drying resulting poor solubility
• Microbial Community Restructuring Enhances Composting Efficiency: Synergistic Roles of Thermal Cycling and Fungal Inoculants ( Fomes lignosus and Penicillium glabrum ) in Metabolic Adaptation