Hydratability and improved fermentability in vitro of guar gum by combination of xanthan gum-Reference-Cited by-同舟云学术

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Hydratability and improved fermentability in vitro of guar gum by combination of xanthan gum

Published:2021-04 Issue: Volume:258 Page:117625
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Xia Xiong,Wei Hongkui,Hu Lingling,Peng Jian

Funder

Major Technology Innovation of Hubei Province

Hubei Technological Innovation Special Fund

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference48 articles.

1. Dietary fiber: In vitro methods that anticipate nutrition and metabolic activity in humans;Adiotomre;The American Journal of Clinical Nutrition,1990

2. Blends of Pereskia aculeata Miller mucilage, guar gum, and gum Arabic added to fermented milk beverages;Amaral;Food Hydrocolloids,2018

3. Thiol derivatization of Xanthan gum and its evaluation as a mucoadhesive polymer;Bhatia;Carbohydrate Polymers,2015

4. Comparative in vitro fermentation activity in the canine distal gastrointestinal tract and fermentation kinetics of fiber sources;Bosch;Journal of Animal Science,2008

5. Soluble xyloglucan generates bigger bacterial community shifts than pectic polymers during in vitro fecal fermentation;Cantu-Jungles;Carbohydrate Polymers,2019

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2. Structural characterization of oligosaccharide from Dendrobium officinale and its properties in vitro digestion and fecal fermentation;Food Chemistry;2024-12

3. Investigating functional mechanisms in the Co-biodegradation of lignite and guar gum under the influence of salinity;Journal of Environmental Management;2024-08

4. Higher thermal remediation temperature facilitates the sequential bioaugmented reductive dechlorination;Journal of Hazardous Materials;2024-08

5. Erratum: “Multiplex vortex instability in the flow of non-Newtonian fluids through microcavity arrays” [Phys. Fluids 36, 042001 (2024)];Physics of Fluids;2024-07-01

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