Utilization of mycelial polysaccharide from Schizophyllum commune for the formation of highly stable o/w emulsion-Reference-Cited by-同舟云学术

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Utilization of mycelial polysaccharide from Schizophyllum commune for the formation of highly stable o/w emulsion

Published:2024-12 Issue: Volume:157 Page:110468
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Meng Qi,Wang Qiong,Cui Jiahao,Li Jinwei,Fan Liuping,Gu Zhenghua,Shi Guiyang,Chen Lei^ORCID,Ding Zhongyang

Publisher

Elsevier BV

Reference57 articles.

1. New method for quantitative determination of uronic acids;Blumenkrantz;Analytical Biochemistry,1973

2. Pentacyclic triterpene-loaded emulsion stabilized by Agaricus blazei Murill polysaccharides: Factorial design and cytoprotection study;Campelo;International Journal of Biological Macromolecules,2023

3. Dynamic simulation of bimodal drop size distributions in low-coalescence batch dispersion systems;Chatzi;Chemical Engineering Science,1992

4. The emulsification properties of alkaline-extracted polysaccharide conjugates from Apocynum venetum L. tea residues;Chen;Food Hydrocolloids,2022

5. Production, structure and morphology of exopolysaccharides yielded by submerged fermentation of Antrodia cinnamomea;Chen;Carbohydrate Polymers,2019

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