Physicochemical and rheological properties of Tremella fuciformis polysaccharide fractions by ethanol precipitation-Reference-Cited by-同舟云学术

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Physicochemical and rheological properties of Tremella fuciformis polysaccharide fractions by ethanol precipitation

Published:2021-01-01 Issue:1 Volume:19 Page:645-655
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Lan Xuyue¹^ORCID,Wang Yihan²,Deng Sha¹,Zhao Jiayuan³,Wang Ling¹^ORCID,Yao Kai¹,Jia Dongying¹

Affiliation:

1. College of Biomass Science and Engineering, Sichuan University, Chengdu, P. R. China

2. Research and Development Department, Sichuan Baijia Food Industrial Co., Ltd, Chengdu, P. R. China

3. College of Life Science, Sichuan Normal University, Chengdu, P. R. China

Funder

National Natural Science Foundation of China

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2021.1950212

Reference45 articles.

1. Studies on the steady shear flow behavior and chemical properties of water-soluble polysaccharide from Ziziphus lotus fruit

2. Textural properties of agarose gels. II. Relationships between rheological properties and sensory texture

3. New method for quantitative determination of uronic acids

4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

5. Rheological properties of dilute aqueous solutions of cassava starch

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2. The Effects of Tremella fuciformis Polysaccharide on the Physicochemical, Multiscale Structure and Digestive Properties of Cyperus esculentus Starch;Foods;2024-05-06

3. Physicochemical, Quality and Flavor Characteristics of Starch Noodles with Auricularia cornea var. Li. Powder;Foods;2024-04-12

4. Development of soy protein isolate gels added with Tremella polysaccharides and psyllium husk powder as 3D printing inks for people with dysphagia;Food & Function;2024

5. Improving Physicochemical Properties and Formation Mechanism of Nutty Plant-Based Yogurt Gel Through the Incorporation of Tremella Fuciformis Polysaccharides;2024

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