Structure and rheological characteristics of fucoidan from sea cucumber Apostichopus japonicus-Reference-Cited by-同舟云学术

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Structure and rheological characteristics of fucoidan from sea cucumber Apostichopus japonicus

Published:2015-08 Issue: Volume:180 Page:71-76
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yu Long,Xue Changhu,Chang Yaoguang,Hu Yanfang,Xu Xiaoqi,Ge Lei,Liu Guanchen

Funder

National Natural Science Foundation of China

National Marine Public Welfare Scientific Research Project of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Electrohydrodynamic drying of sea cucumber (Stichopus japonicus);Bai;LWT-Food Science and Technology,2013

2. Sulfated fucans, fresh perspectives: Structures, functions, and biological properties of sulfated fucans and an overview of enzymes active toward this class of polysaccharide;Berteau;Glycobiology,2003

3. Structure of a fucoidan from the brown seaweed Fucus evanescens C. Ag;Bilan;Carbohydrate Research,2002

4. Isolation and characterization of a sea cucumber fucoidan-utilizing marine bacterium;Chang;Letters in Applied Microbiology,2010

5. Sequence determination and anticoagulant and antithrombotic activities of a novel sulfated fucan isolated from the sea cucumber Isostichopus badionotus;Chen;Biochimica et Biophysica Acta,2012

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2. A comprehensive review of sulfated fucan from sea cucumber: Antecedent and prospect;Carbohydrate Polymers;2024-10

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4. A comparative investigation of anionic polysaccharides on the structure and gastrointestinal digestion of collagen fibrils;International Journal of Biological Macromolecules;2024-01

5. Opportunities and challenges of fucoidan for tumors therapy;Carbohydrate Polymers;2024-01

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