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Mechanistic insights into freezing behavior in sucrose–pectin systems through experiment and simulation
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DOI：10.1016/j.carbpol.2026.125715.png)
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Abstract
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• At equal TSS, sucrose yields more freezable water than glucose and fructose. • LP shows stronger water-binding and antifreeze capacity than HP. • The heat transfer-phase change model can accurately predict freezing behavior. • Simulations support formulation screening and freezing process design. • The developed model can be reasonably extended to different freezing systems.
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