The emulsification properties of alkaline-extracted polysaccharide conjugates from Apocynum venetum L. tea residues

Author:

Chen Xiaoqiang,Wang Chunpeng,Wang ChengyanORCID,Liu CaixiaORCID,Yuan Yao,Wang Bingjie,Wu Gaoling,Han Yu,Zhao Youlong,Wu Zhengqi,Li Xiuting

Funder

Beijing Advanced Innovation Center for Food Nutrition and Human Health

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference30 articles.

1. Thickening properties and emulsification mechanisms of new derivatives of polysaccharides in aqueous solution;Akiyama;Journal of Colloid and Interface Science,2005

2. Emulsification of Scutellaria baicalensis Georgi polysaccharide conjugate and its inhibition on epigallocatechin (EGC) oxidation;Chen;Lebensmittel-Wissenschaft & Technologie,2021

3. Characteristics of the emulsion stabilized by polysaccharide conjugates alkali-extracted from green tea residue and its protective effect on catechins;Chen;Industrial Crops and Products,2019

4. Comparative analysis of physicochemical characteristics of green tea polysaccharide conjugates and its decolored fraction and their effect on HepG2 cell proliferation;Chen;Industrial Crops and Products,2019

5. Emulsifying properties of polysaccharide conjugates prepared from chin-brick tea;Chen;Journal of Agricultural and Food Chemistry,2019

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