Synthesis and comparative study of emulsifying and biological properties of triazolated glucolipids-Reference-Cited by-同舟云学术

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Synthesis and comparative study of emulsifying and biological properties of triazolated glucolipids

Published:2020-10 Issue:42 Volume:76 Page:131517
ISSN:0040-4020
Container-title:Tetrahedron
language:en
Short-container-title:Tetrahedron

Author:

Zhao Shuang,Zhang Shixin,Xu Jintao,Hu Lei

Funder

Natural Science Foundation of Jiangsu Province

China Postdoc Science Foundation

Jiangsu Province

Jiangsu University

Publisher

Elsevier BV

Subject

Organic Chemistry,Drug Discovery,Biochemistry

Reference53 articles.

1. Progress in natural emulsifiers for utilization in food emulsions;Ozturk;Curr. Opin. Food. Sci.,2016

2. Surfactants used in food industry: a review;Kralova;J. Dispersion Sci. Technol.,2009

3. Antimicrobial and antioxidant capacity of glucosamine-zinc(II) complex via non-enzymatic browning reaction;Wu;Food. Sci. Biotechnol.,2018

4. Purification and a molecular docking study of α-glucosidase-inhibitory peptides from a soybean protein hydrolysate with ultrasonic pretreatment;Jiang;Eur. Food Res. Technol.,2018

5. Preparation and characterisation of novelty food preservatives by Maillard reaction between epsilon-polylysine and reducing sugars;Zhang;Int. J. Food Sci. Technol.,2019

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