Characteristics and Rheological Properties of Polysaccharide Nanoparticles from Edible Mushrooms (Flammulina velutipes)-Reference-Cited by-同舟云学术

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Characteristics and Rheological Properties of Polysaccharide Nanoparticles from Edible Mushrooms (Flammulina velutipes)

Published:2017-02-08 Issue:3 Volume:82 Page:687-693
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wang Wenhang¹²³,Li Cong¹,Du Guanhua¹,Zhang Xiuling¹,Zhang Hongjie¹²

Affiliation:

1. Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China

2. Engineering Research Center of Food Biotechnology, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China

3. Limerick Pulp and Paper Centre, Dept. of Chemical Engineering; Univ. of New Brunswick; Fredericton NB E3B5A3 Canada

Funder

Special Fund for Agro- scientific Research in the Public Interest of China

Foundation of Engineering Research Center of Food Biotechnology, Ministry of Education

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13626/fullpdf

Reference45 articles.

1. Morphology and thermal stability of bacterial cellulose/collagen composites;Albu;Central Eur J Chem,2014

2. Multifunctional role of β-1, 3 glucan binding protein purified from the haemocytes of blue swimmer crab Portunus pelagicus and in vitro antibacterial activity of its reaction product;Anjugam;Fish Shellfish Immunol,2016

3. Effect of coal particle size distribution, volume fraction and rank on the rheology of coal-water slurries;Boylu;Fuel Process Technol,2004

4. Dynamic rheological study of Sterculia Striata and Karaya Polysaccharides in aqueous solution;Brito;Food Hydrocolloids,2005

5. Isolation, purification and identification of nine chemical compounds from Flammulina velutipes fruiting bodies;Cai;Food Chem,2013

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