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Physical properties of mucilage polysaccharides from Dioscorea opposita Thunb

  • Published:2020-05 Issue: Volume:311 Page:126039
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Ma Fanyi,Wang Ruijiao,Li Xiaojing,Kang Wenyi,Bell Alan E.,Zhao Dongbao,Liu Xiuhua,Chen Weizhe

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Foundation of Educational Department of Henan Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

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

2. Viscoelasticity of chia (Salvia hispanica L.) seed mucilage dispersion in the vicinity of an oil-water interface;Avila-de la Rosa;Food Hydrocolloids,2015

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

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. Immune cell stimulating activity of mucopolysaccharide isolated from yam (Dioscorea batatas);Choi;Journal of Ethnopharmacology,2004
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