Structural features and emulsifying stability of a highly branched arabinogalactan from immature peach (Prunus persica) exudates-Reference-Cited by-同舟云学术

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Structural features and emulsifying stability of a highly branched arabinogalactan from immature peach (Prunus persica) exudates

Published:2020-07 Issue: Volume:104 Page:105721
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhang Hui,Li Chenchen,Ding Jun,Lai Phoency F.H.,Xia Yongjun,Ai Lianzhong

Funder

National Natural Science Foundation of China

Shanghai Agriculture Applied Technology Development Program, China

Key Research & Development Project of Shandong Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference47 articles.

1. The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth;Abdolmaleki;Carbohydrate Polymers,2016

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

3. Characterization and properties of Acacia senegal (L.) Willd. var. senegal with enhanced properties (Acacia (sen) SUPER GUM™): Part 1—Controlled maturation of Acacia senegal var. senegal to increase viscoelasticity, produce a hydrogel form and convert a poor into a good emulsifier

4. Characterization and properties of Acacia senegal (L.) willd. Var. Senegal with enhanced properties (Acacia (sen) SUPER GUM™): Part 2—mechanism of the maturation process;Aoki;Food Hydrocolloids,2007

5. Galactans and galactan-containing polysaccharides of higher plants;Arifkhodzhaev;Chemistry of Natural Compounds,2000

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5. Structural elucidation and immunomodulatory activities in vitro of type I and II arabinogalactans from different origins of Astragalus membranaceus;Carbohydrate Polymers;2024-06

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