Emulsifying Properties of an Homologous Series of Medium- and Long-Chain d-Maltotriose Esters and their Impacts on the Viabilities of Selected Cell Lines-Reference-Cited by-同舟云学术

Emulsifying Properties of an Homologous Series of Medium- and Long-Chain d-Maltotriose Esters and their Impacts on the Viabilities of Selected Cell Lines

Published:2020-07-22 Issue:33 Volume:68 Page:9004-9013
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhu Jian-Peng¹²,Ma Ya-Ru²,Teng Yinglai²³,Chen Jing²³,Banwell Martin G.²³⁴^ORCID,Lan Ping¹²³^ORCID

Affiliation:

1. Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China

2. Institute for Advanced and Applied Chemical Synthesis, Jinan University, Zhuhai, Guangdong 519070, China

3. College of Pharmacy, Jinan University, Guangzhou, Guangdong 510632, China

4. Research School of Chemistry, Institute of Advanced Studies, The Australian National University, Canberra, Australian Capital Territory 2601, Australia

Funder

National Natural Science Foundation of China

Guangdong Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c02890

Reference41 articles.

1. The Sweet Taste of Acarbose and Maltotriose: Relative Detection and Underlying Mechanism

2. Cloning of Novel Maltooligosaccharide-Producing Amylases as Antistaling Agents for Bread