Polysaccharide-catechin conjugates: Synthesis methods, structural characteristics, physicochemical properties, bioactivities and potential applications in food industry-Reference-Cited by-同舟云学术

Polysaccharide-catechin conjugates: Synthesis methods, structural characteristics, physicochemical properties, bioactivities and potential applications in food industry

Published:2024-03 Issue: Volume:145 Page:104353
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Yong Huimin,Liu Jun^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference75 articles.

1. Green tea catechins during food processing and storage: A review on stability and detection;Ananingsih;Food Research International,2013

2. Activity of catechins and their applications;Bae;Biomedical Dermatology,2020

3. An overview on thin layer chromatography;Bele;International Journal of Pharmaceutical Sciences and Research,2011

4. The relationship between the structure and biological actions of green tea catechins;Braicu;Food Chemistry,2013

5. The in vivo antioxidant and hepatoprotective actions of selected Chinese teas;Cao;Foods,2020

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quaternary ammonium chitosan-based active packaging films incorporated with dialdehyde guar gum-proanthocyanidins conjugates: Characterization and application in the edible coating of pork;Food Hydrocolloids;2025-01

2. Characterization of free radical-mediated Pleurotus ostreatus polysaccharide-EGCG conjugates for chilled minced pork preservation;International Journal of Biological Macromolecules;2024-10

3. Protective effect of ferulic acid-hyaluronic acid copolymer against UVB irradiation in a human HaCaT cell line;International Journal of Biological Macromolecules;2024-09

4. Extraction of flavonoids from black mulberry wine residues and their antioxidant and anticancer activity in vitro;Heliyon;2024-05

5. Food Polysaccharides and Proteins: Processing, Characterization, and Health Benefits;Foods;2024-04-05