Production and Physicochemical Properties of Food-Grade High-Molecular-WeightLactobacillusInulin-Reference-Cited by-同舟云学术

Production and Physicochemical Properties of Food-Grade High-Molecular-WeightLactobacillusInulin

Published:2020-05-05 Issue:21 Volume:68 Page:5854-5862
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ni Dawei¹,Zhu Yingying¹,Xu Wei¹,Pang Xiaoyang²^ORCID,Lv Jiaping²,Mu Wanmeng¹³^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

2. Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China

3. International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China

Funder

the Natural Science Foundation of Jiangsu Province

the National Natural Science Foundation of China

Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs/ Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b07894

Reference52 articles.

1. Fructans of the saline world

2. Immunological Properties of Inulin-Type Fructans

3. Inulin: Properties, health benefits and food applications

4. Significance of Inulin Fructans in the Human Diet

5. Chemical Modification of Inulin, a Valuable Renewable Resource, and Its Industrial Applications

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