The rheological properties of polysaccharides sequentially extracted from peony seed dreg-Reference-Cited by-同舟云学术

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The rheological properties of polysaccharides sequentially extracted from peony seed dreg

Published:2016-10 Issue: Volume:91 Page:760-767
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Shi Jun-Jun,Zhang Jian-Guo,Sun Yu-Han,Xu Qi-Xin,Li Ling,Prasad Chandan,Wei Zhao-Jun

Funder

Major projects of science and technology in Anhui Province

National Training Programs of Innovation and Entrepreneurship for Undergraduates

Key projects of Natural Science Research of Anhui Province

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference24 articles.

1. Antitumor polysaccharides from mushrooms: a review on the structural characteristics, antitumor mechanisms and immunomodulating activities

2. A review of bioactive plant polysaccharides: Biological activities, functionalization, and biomedical applications

3. Rheological and microstructural properties of the chia seed polysaccharide

4. Structure characteristics and rheological properties of acidic polysaccharide from boat-fruited sterculia seeds

5. Q. Zhong, C.R. Daubert, Handbook of Farm Dairy & Food Machinery Engineering (2013) 403⿿426.

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1. Effects of different chemical modifications on physicochemical and antioxidation properties of Lycium barbarum seed dreg polysaccharides;Food Chemistry: X;2024-06

2. Extracellular matrix-mimetic immunomodulatory fibrous scaffold based on a peony stamens polysaccharide for accelerated wound healing;International Journal of Biological Macromolecules;2024-04

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4. Rheological properties of the mixture of Lentinan and saliva and its inhibitory effect on Streptococcus mutans;International Journal of Food Properties;2023-06-27

5. Oxidized yeast β-glucan: Rheological behaviors and the formation of entanglement network at different oxidation degree;Food Hydrocolloids;2023-04

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