Influences of different drying methods on the structural characteristics and prebiotic activity of polysaccharides from bamboo shoot (Chimonobambusa quadrangularis) residues-Reference-Cited by-同舟云学术

Influences of different drying methods on the structural characteristics and prebiotic activity of polysaccharides from bamboo shoot (Chimonobambusa quadrangularis) residues

Published:2020-07 Issue: Volume:155 Page:674-684
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Chen Guang-jing,Hong Qing-yue,Ji Ning,Wu Wen-neng,Ma Li-zhi

Funder

Collaborative Innovation Center for Fruit Processing, Storage, and Safety of Guizhou Province

Guizhou Engineering Research Center for Fruit Processing

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference48 articles.

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2. Polysaccharides from bamboo shoots processing by-products: new insight into extraction and characterization;Chen;Food Chem.,2018

3. Effect of different drying methods on the product quality and bioactive polysaccharides of bitter gourd (Momordica charantia L.) slices;Yan;Food Chem.,2019

4. Effect of spray drying on bioactive and volatile compounds in soursop (Annona muricata) fruit pulp;Leite Neta;Food Res. Int.,2019

5. Effect of drying method on physicochemical properties and antioxidant activities of Hohenbuehelia serotina polysaccharides;Li;Process Biochem.,2016

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