Synthesis, physicochemical characterization, antibacterial activity, and biocompatibility of quaternized hawthorn pectin-Reference-Cited by-同舟云学术

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Synthesis, physicochemical characterization, antibacterial activity, and biocompatibility of quaternized hawthorn pectin

Published:2022-07 Issue: Volume:213 Page:1047-1056
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Qin Chunge,Yang Guangcheng,Wu Shuai,Zhang Hao,Zhu Chuanhe

Funder

Key Technology Research and Development Program of Shandong

Shandong Province Key Agricultural Project for Application Technology Innovation

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference57 articles.

1. Chemical characterization of pectin from green tea (Camellia sinensis);Ele-Ekouna;Carbohydr. Polym.,2011

2. Effect of ultrasound on the properties and antioxidant activity of hawthorn pectin;Chen;Int. J. Biol. Macromol.,2019

3. Physicochemical properties of pectin from Malus domestica ‘Fălticeni’ apple pomace as affected by non-conventional extraction techniques;Dranca;Food Hydrocoll.,2020

4. Properties of pectin extracted from fermented and steeped hawthorn wine pomace: a comparison;Jiang;Carbohydr. Polym.,2018

5. Pectin in biomedical and drug delivery applications: a review;Li;Int. J. Biol. Macromol.,2021

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1. Porous cationic cellulose beads prepared by homogeneous in-situ quaternization and acid induced regeneration for water/moisture absorption;Carbohydrate Polymers;2024-09

2. Synthesis and characterization of cationic tamarind seed polysaccharide: An effective flocculating agent;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-09

3. A Comprehensive Review on the Isolation, Bioactivities, and Structure–Activity Relationship of Hawthorn Pectin and Its Derived Oligosaccharides;Foods;2024-08-29

4. Physicochemical properties of pectin-Fe(III) gained by HG-type hawthorn with different esterification degree;International Journal of Biological Macromolecules;2024-08

5. The hawthorn (Crataegus pinnatifida Bge.) fruit as a new dietary source of bioactive ingredients with multiple beneficial functions;Food Frontiers;2024-05-07

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