A novel polysaccharide from Hericium erinaceus : Preparation, structural characteristics, thermal stabilities, and antioxidant activities in vitro-Reference-Cited by-同舟云学术

A novel polysaccharide from Hericium erinaceus : Preparation, structural characteristics, thermal stabilities, and antioxidant activities in vitro

Published:2021-08-17 Issue:9 Volume:45 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Tu Jian‐qiu¹,Liu Hui‐ping¹^ORCID,Wen Ya‐hui¹,Chen Pei¹,Liu Zi‐tian¹

Affiliation:

1. State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering Tianjin University of Science and Technology Tianjin PR China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13871

Reference47 articles.

1. New isoindolinones from the fruiting bodies of the fungus Hericium erinaceus

2. New basis set for the prediction of the specific rotation in flexible biological molecules

3. Isolation of crude oligosaccharides from Hericium erinaceus by integrated membrane technology and its proliferative activity

4. High molecular weight of polysaccharides from Hericium erinaceus against amyloid beta-induced neurotoxicity

5. A β-d-glucan isolated from the fruiting bodies of Hericium erinaceus and its aqueous conformation

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