The effect of ultrasound irradiation on the physicochemical properties and α-glucosidase inhibitory effect of blackberry fruit polysaccharide-Reference-Cited by-同舟云学术

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The effect of ultrasound irradiation on the physicochemical properties and α-glucosidase inhibitory effect of blackberry fruit polysaccharide

Published:2019-11 Issue: Volume:96 Page:568-576
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Dou Zuman,Chen Chun,Fu Xiong

Funder

China Postdoctoral Science Foundation

National Key R&D Program

Guangzhou Science, Technology and Innovation Commission

National Key Research and Development Program

Guangzhou Science and Technology Programm

Science & Technology Planning Project of Nansha, Guangzhou

111 Project

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference42 articles.

1. Sulfated polysaccharides from pacific abalone reduce diet-induced obesity by modulating the gut microbiota;Ai;Journal of Functional Foods,2018

2. Antioxidants and bioactivities of free, esterified and insoluble-bound phenolics from berry seed meals;Ayoub;Food Chemistry,2016

3. Structural elucidation and immunostimulatory activity of a new polysaccharide from Cordyceps militaris;Bi;Food and Function,2018

4. Tyrosinase inhibitory mechanism of betulinic acid from Dillenia indica;Biswas;Food Chemistry,2017

5. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

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