Macromolecular behavior, structural characteristics and rheological properties of alkali-neutralization curdlan at different concentrations-Reference-Cited by-同舟云学术

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Macromolecular behavior, structural characteristics and rheological properties of alkali-neutralization curdlan at different concentrations

Published:2020-08 Issue: Volume:105 Page:105785
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yan Jing-Kun,Cai Wu-Dan,Wang Chun,Yu Yun-Bo,Zhang He-Nan,Yang Yan,Wang Wen-Han

Funder

National Natural Science Foundation of China

Key Research & Development Program (Modern Agriculture) of Jiangsu Province

Jiangsu Overseas Research & Training Program for University Prominent Young & Middle-aged Teachers and Presidents

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference43 articles.

1. Intrinsic viscosity of aqueous solutions of carboxymethyl guar in the presence and in the absence of salt;Badiger;Macromolecular Chemistry and Physics,2008

2. Dissolution, regeneration and characterization of curdlan in the ionic liquid 1-ethyl-3-methylimidazolium acetate;Bai;International Journal of Biological Macromolecules,2019

3. (1→3)-β-D-glucans as biological response modifiers: A review of structure-functional activity relationships;Bohn;Carbohydrate Polymers,1995

4. Solution properties of branched macromolecules;Burchard,1999

5. Conformational and rheological properties of a quaternary ammonium salt of curdlan;Cai;Food Chemistry,2019

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4. Curdlan-polyphenol complexes prepared by pH-driven effectively enhanced their physicochemical stability, antioxidant and prebiotic activities;International Journal of Biological Macromolecules;2024-05

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