Structural studies of an acidic polysaccharide ofMesona blumes gum
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference35 articles.
1. Application of decolourised hsian-tsao leaf gum to low-fat salad dressing model emulsions: a rheological study
2. Solution properties of hsian-tsao (Mesona procumbens Hemsl) leaf gum
3. Rheological/textural properties of starch and crude hsian-tsao leaf gum mixed systems
4. Purification and characterization of glutamate decarboxylase from rice germ
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2. Gelation behaviors of some special plant-sourced pectins: A review inspired by examples from traditional gel foods in China;Trends in Food Science & Technology;2022-08
3. Effects of xanthan, guar and Mesona chinensis Benth gums on the pasting, rheological, texture properties and microstructure of pea starch gels;Food Hydrocolloids;2022-04
4. Bioactive Components of Mesona Blume and Their Potential Health Benefits;Food Reviews International;2020-12-27
5. Role of salt ions and molecular weights on the formation of Mesona chinensis polysaccharide-chitosan polyelectrolyte complex hydrogel;Food Chemistry;2020-12
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