Preparation and characterization of a dihydromyricetin–sugar beet pectin covalent polymer-Reference-Cited by-同舟云学术

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Preparation and characterization of a dihydromyricetin–sugar beet pectin covalent polymer

Published:2022-05 Issue: Volume:376 Page:131952
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Xiaoling,Geng Sheng,He Chengyun,Sun Junliang,Ma Hanjun,Liu Benguo

Funder

Natural Science Foundation of Henan Province

Key Scientific Research Project of Colleges and Universities in Henan Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Bound phenolics in foods, review;Acosta-Estrada;Food Chemistry,2014

2. Characterization of free and conjugated phenolic compounds in fruits of selected wild plants;Ahmad;Food Chemistry,2016

3. Update on uses and properties of citrus flavonoids: New findings in anticancer, cardiovascular, and anti-inflammatory activity;Benavente-García;Journal of Agricultural and Food Chemistry,2008

4. Optimization for ultrasound extraction of polysaccharides from mulberry fruits with antioxidant and hyperglycemic activity in vitro;Chen;Carbohydrate Polymers,2015

5. Effect of molecular structure on emulsifying properties of sugar beet pulp pectin;Chen;Food Hydrocolloids,2016

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1. Pectin: A review with recent advances in the emerging revolution and multiscale evaluation approaches of its emulsifying characteristics;Food Hydrocolloids;2024-12

2. The structural, antioxidant and emulsifying properties of cellulose nanofiber-dihydromyricetin mixtures: Effects of composite ratio;Food Chemistry;2024-10

3. Research progress on the interaction of the polyphenol–protein–polysaccharide ternary systems;Chemical and Biological Technologies in Agriculture;2024-07-30

4. Detailed investigation on the polyphenols from four Dendrobium species against α-glucosidase: An integrated in vitro and in silico approach;Arabian Journal of Chemistry;2024-03

5. NADES assisted integrated biorefinery concept for pectin recovery from kinnow (Citrus reticulate) peel and strategic conversion of residual biomass to L(+) lactic acid;International Journal of Biological Macromolecules;2023-10

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