The influence of traditional and new processing technologies on the structure and function of food polysaccharide-Reference-Cited by-同舟云学术

The influence of traditional and new processing technologies on the structure and function of food polysaccharide

Published:2020 Issue:7 Volume:11 Page:5718-5725
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Benchamas Gunsriwiang¹²³⁴⁵,Huang Shiyu¹²³⁴⁵,Huang Gangliang¹²³⁴⁵^ORCID

Affiliation:

1. Active Carbohydrate Research Institute

2. Chongqing Key Laboratory of Green Synthesis and Application

3. College of Chemistry

4. Chongqing Normal University

5. Chongqing 401331

Abstract

The influence of traditional processing technologies and new technologies on the structure and function of food polysaccharide was investigated and discussed.

Funder

Chongqing Normal University

Chongqing Research Program of Basic Research and Frontier Technology

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO00854K

Reference52 articles.

1. Chemical Modifications and Biological Activities of Polysaccharides

2. Preparation and antioxidant activities of important traditional plant polysaccharides

3. Preparation and immunological activity of polysaccharides and their derivatives

4. The antiviral activity of polysaccharides and their derivatives

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