Structural characteristics of a highly branched and acetylated pectin from Portulaca oleracea L.-Reference-Cited by-同舟云学术

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Structural characteristics of a highly branched and acetylated pectin from Portulaca oleracea L.

Published:2021-07 Issue: Volume:116 Page:106659
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Tang Wei,Liu Dan,Li Yu,Zou Ming-Yue,Shao Yu-Chen,Yin Jun-Yi,Nie Shao-Ping

Funder

Jiangxi Province Department of Science and Technology

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference49 articles.

1. Anti-diabetic effect of Portulaca oleracea L. polysaccharide and its mechanism in diabetic rats;Bai;International Journal of Molecular Sciences,2016

2. Further studies on the composition and structure of a fucoidan preparation from the brown alga Saccharina latissima;Bilan;Carbohydrate Research,2010

3. A modified uronic acid carbazole reaction;Bitter;Analytical Biochemistry,1962

4. Polymer characterization: Quasi-elastic and elastic light scattering;Burchard;Macromolecular Symposia,1988

5. Solution properties of branched macromolecules;Burchard;Advances in Polymer Science,1999

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