Acetylated polysaccharides: Synthesis, physicochemical properties, bioactivities, and food applications
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
2. Food Quality and Design Group, Wageningen University and Research, Wageningen, The Netherlands
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2146046
Reference114 articles.
1. Emulsification properties of alkaline soluble polysaccharide from sugar beet pulp: Effect of acetylation and methoxylation
2. Optimization and Characterization of a Novel Exopolysaccharide from Bacillus haynesii CamB6 for Food Applications
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4. Preparation and biological activities of chitosan oligosaccharides
5. Role of O-Acetylation in the Immunogenicity of Bacterial Polysaccharide Vaccines
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