Polysaccharides as active ingredients, nutraceuticals and functional foods-Reference-Cited by-同舟云学术

Polysaccharides as active ingredients, nutraceuticals and functional foods

Published:2021-11-10 Issue:1 Volume:57 Page:1-3
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Phimolsiripol Yuthana¹^ORCID,Seesuriyachan Phisit¹

Affiliation:

1. Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15439

Reference22 articles.

1. Study of exopolysaccharides from lactic acid bacteria and their industrial applications: a review;Abarquero D.;International Journal of Food Science & Technology,2021

2. Microbial exopolysaccharides for immune enhancement: Fermentation, modifications and bioactivities

3. Antioxidant and Moisturizing Properties of Carboxymethyl Chitosan with Different Molecular Weights

4. Monosaccharide composition influence and immunomodulatory effects of probiotic exopolysaccharides

5. Preparation, structural characterization and bioactivities of Se-containing polysaccharide: A review

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Editorial: Therapeutic and health-promoting properties of polysaccharides in personalized foods;Frontiers in Nutrition;2023-07-12

2. Sulfated Chinese Yam Polysaccharides Alleviate LPS-Induced Acute Inflammation in Mice through Modulating Intestinal Microbiota;Foods;2023-04-25

3. Edible multilayer coating using electrostatic layer‐by‐layer deposition of chitosan and pectin enhances shelf life of fresh strawberries;International Journal of Food Science & Technology;2022-03-21

4. Impact of amylose from maize starch on the microstructure, rheology and lipolysis of W/O emulsions during simulated semi‐dynamic gastrointestinal digestion;International Journal of Food Science & Technology;2022-03-15

5. Functional foods and bioactive compounds in the management of neurodegenerative diseases: editorial;International Journal of Food Science & Technology;2022-01-31