Effects of pile fermentation on the physicochemical, functional, and biological properties of tea polysaccharides-Reference-Cited by-同舟云学术

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Effects of pile fermentation on the physicochemical, functional, and biological properties of tea polysaccharides

Published:2023-06 Issue: Volume:410 Page:135353
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Qian,Liu Lu,Zhang Jiahan,Dong Mingyu,Wang Lan,Julian McClements David,Fu Yinxin,Han Lingyu,Shen Peiyi,Chen Xiaoqiang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

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2. Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum;Bai;Food Hydrocolloids,2017

3. New method for quantitative determination of uronic acids;Blumenkrantz;Analytical Chemistry,1973

4. Hydroxypropylmethylcellulose at the oil–water interface. Part I. Bulk behaviour and dynamic adsorption as affected by pH;Camino;Food Hydrocolloids,2011

5. Digestion under saliva, simulated gastric and small intestinal conditions and fermentation in vitro of polysaccharides from the flowers of Camellia sinensis induced by human gut microbiota;Chen;Food & Function,2017

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1. Effect of solid-state co-fermentation on the structural characteristics and bioactivities of polysaccharides in the medicinal residues of Gastrodia Ganoderma;Food Bioscience;2024-10

2. Extraction methods, chemical compositions, molecular structure, health functions, and potential applications of tea polysaccharides as a promising biomaterial: a review;International Journal of Biological Macromolecules;2024-10

3. Impact of thermal treatment on proanthocyanidin-pectin binary complexes: Insights from structural, rheological, antioxidant, and astringent properties;Food Chemistry;2024-06

4. A review: Effects of microbial fermentation on the structure and bioactivity of polysaccharides in plant-based foods;Food Chemistry;2024-05

5. Degradation of Cell Wall Polysaccharides during Traditional and Tank Fermentation of Chinese Liupao Tea;Journal of Agricultural and Food Chemistry;2024-02-14

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