Antibody- and lectin- based assays for the rapid analysis of food-grade gums and thickeners-Reference-Cited by-同舟云学术

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Antibody- and lectin- based assays for the rapid analysis of food-grade gums and thickeners

Published:1997-12 Issue:12 Volume:8 Page:395-400
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Haines J.,Patel P.D.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference30 articles.

1. Agars;Stanley,1995

2. The Use of Antioxidants to Control Viscosity and Gel Strength Loss on Heating of Galactomannan Systems;Mitchell,1992

3. Designing Polysaccharides for Synergistic Interactions;Morris,1992

4. Cation Specificity and Cation Binding to Low Sulfated Carrageenans;Zhang;Carbohydr. Polym.,1994

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1. Re‐evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives;EFSA Journal;2018-04

2. Structural characterization and antitumor and mitogenic activity of a lectin from the gill of bighead carp (Aristichthys nobilis);Fish Physiology and Biochemistry;2012-12

3. Detection of Konjac glucomannan by immunoassay;International Journal of Food Science & Technology;2010-06-21

4. Isolation and characterization of a novel fucose-binding lectin from the gill of bighead carp (Aristichthys nobilis);Veterinary Immunology and Immunopathology;2010-02

5. Investigation on theFusariuminduced stress protein (FISP) in wheat: Immunolocalisation in root cells;Archives Of Phytopathology And Plant Protection;2009-06

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