Chitosan, Chitooligosaccharides and Their Polyphenol Conjugates: Preparation, Bioactivities, Functionalities and Applications in Food Systems-Reference-Cited by-同舟云学术

Chitosan, Chitooligosaccharides and Their Polyphenol Conjugates: Preparation, Bioactivities, Functionalities and Applications in Food Systems

Published:2021-07-18 Issue: Volume: Page:1-23
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Singh Avtar¹^ORCID,Mittal Ajay¹^ORCID,Benjakul Soottawat¹^ORCID

Affiliation:

1. International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand

Funder

Prince of Songkla University

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.1950176

Reference202 articles.

1. Ultrasound‐Assisted Extraction of Chitosan from Squid Pen: Molecular Characterization and Fat Binding Capacity

2. β-Chitin from the pens of Loligo sp.: Extraction and characterization

3. Chitin and chitosan: Properties and applications

4. Chitin and chitosan polymers: Chemistry, solubility and fiber formation

5. Pacific white shrimp ( Litopenaeus vannamei ) shell chitosan and the conjugate with epigallocatechin gallate: Antioxidative and antimicrobial activities

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