Comparison of characterization and antioxidant activity of different citrus peel pectins-Reference-Cited by-同舟云学术

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Comparison of characterization and antioxidant activity of different citrus peel pectins

Published:2022-08 Issue: Volume:386 Page:132683
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Na,Yang Wenna,Li Xia,Zhao Ping,Liu Yu,Guo Lanping,Huang Luqi,Gao Wenyuan

Funder

National Natural Science Foundation of China

Natural Science Foundation of Tianjin Science and Technology Correspondent Project

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference48 articles.

1. From folk medicine to functional food: A review on the bioactive components and pharmacological properties of citrus peels;Ademosun;Oriental Pharmacy and Experimental Medicine,2018

2. Comparisons between conventional, microwave- and ultrasound-assisted methods for extraction of pectin from grapefruit;Bagherian;Chemical Engineering and Processing: Process Intensification,2011

3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

4. Modified citrus pectins by UV/H2O2 oxidation at acidic and basic conditions: Structures and in vitro anti-inflammatory, anti-proliferative activities;Cao;Carbohydrate Polymers,2020

5. Amino acid-amidated pectin: Preparation and characterization;Chen;Food Chemistry,2020

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4. Effect of high-pressure-homogenisation on the interaction between pomegranate peel pectin fractions and anthocyanins in acidic environment;Food Chemistry;2024-11

5. Differential effects of enzymatically modified Ougan (Citrus Suavissima Hort. ex Tanaka) peel pectins extracted with different methods on inhibiting the proliferation of Hela cells;International Journal of Biological Macromolecules;2024-10

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