Preparation of polysaccharides from Osmunda japonica (Thunb) with the potential of food additives: Structural features and functional properties
Author:
Affiliation:
1. School of Marine and Biology Engineering Yancheng Institute of Technology Yancheng China
2. College of Food Science Northeast Agricultural University Harbin China
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15189
Reference49 articles.
1. Chemical constituents, cytotoxic and antioxidant activities of extract from the rhizomes of Osmunda japonica Thunb
2. Extraction and characterization of three polysaccharides extracted from Opuntia ficus indica cladodes
3. Ultrasonic extraction of pectin from Opuntia ficus indica cladodes after mucilage removal: Optimization of experimental conditions and evaluation of chemical and functional properties.
4. Structural characterization, antioxidant and hepatoprotective activities of polysaccharides from Sophorae tonkinensis Radix
5. Physicochemical and functional properties of dietary fiber from maca ( Lepidium meyenii Walp.) liquor residue
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