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Rheological properties of polysaccharides from Dioscorea opposita Thunb.

  • Published:2017-07 Issue: Volume:227 Page:64-72
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Ma Fanyi,Zhang Yun,Liu Nanhua,Zhang Jie,Tan Gaixiu,Kannan Balan,Liu Xiuhua,Bell Alan E.

Funder

College Science and Technology Innovation Team Program of Henan Province

National Natural Science Foundation of China

Henan province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Rheological behaviour of concentrated yogurt (Labneh);Abu-jdayil;International Journal of Food Properties,1994

2. Temporal expression of different pathways of L-arginine metabolism in healing wounds;Albina;The Journal of Immunology,1990

3. Relationship between the chemical components of taro rhizome mucilage and its emulsifying property;Andrade;Food Chemistry,2015

4. A lectin with highly potent inhibitory activity toward breast cancer cells from edible tubers of Dioscorea opposita cv. Nagaimo;Chan;PLoS One,2013

5. Preparation of oligosaccharides from Chinese yam and their antioxidant activity;Chen;Food Chemistry,2015
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