Polysaccharide from Clitocybe squamulosa: Gel-forming properties and its compound effect with food thickener

Author:

Cheng Yanfen,Wei Shijie,Guo Rong,Tan Lirui,Su Cuixin,Wu Xiaoyue,Wang Hanbing,Feng Cuiping,Xu Lijing,Geng Xueran,Meng Junlong,Chang Mingchang

Publisher

Elsevier BV

Reference31 articles.

1. Research on edible and medicinal fungal resources and “Taiwan mushroom”;Hu,2020

2. Optimization of the extraction process of Clitocybe squamulosa soluble protein and its nutritional evaluation;Wang;J. Food Research and Development,2020

3. Analysis of the nutritional composition and volatile flavor substances of Clitocybe squamulosa;Wang;J. Chinese Edible Fungi,2020

4. Research on the effects of deg-radation on physicochemical properties of plant polysaccharides;Zhang;J. Food and Fermentation Technology,2019

5. Ultrasound-assisted hydroge-n peroxide-ascorbic acid method to degrade sweet corncob polysaccharides can help treat type 2 diabetes via multiple pathways in vivo;Xiu;J. Ultrasonics Sonochemistry,2023

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