The structure–activity mechanism of the changes in the physicochemical properties of Flammulina velutipes polysaccharides during ultrasonic extraction-Reference-Cited by-同舟云学术

The structure–activity mechanism of the changes in the physicochemical properties of Flammulina velutipes polysaccharides during ultrasonic extraction

Published:2021-11-23 Issue: Volume: Page:
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Chen Xin¹,Zhao Liyan¹^ORCID,Hu Qiuhui¹²,Xiao Jinrong¹,Kimatu Benard Muinde³,Zheng Huihua¹⁴

Affiliation:

1. College of Food Science and Technology Nanjing Agricultural University Nanjing P. R. China

2. College of Food Science and Engineering Nanjing University of Finance and Economics Nanjing P. R. China

3. Department of Dairy and Food Science and Technology Egerton University Egerton Kenya

4. Jiangsu Alphay Bio‐technology Co., Ltd Nantong P. R. China

Funder

Earmarked Fund for China Agriculture Research System

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11632

Reference50 articles.

1. A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms

2. Structural characteristics and bioactive properties of a novel polysaccharide from Flammulina velutipes

3. Antioxidative and renoprotective effects of residue polysaccharides from Flammulina velutipes

4. Purification, characterization and anti-proliferation activity of polysaccharides from Flammulina velutipes

5. Physicochemical and functional properties of native and modified agave fructans by acylation

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