Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Kang-Lin Feng"'
Publikováno v:
Chinese Medicine, Vol 17, Iss 1, Pp 1-12 (2022)
Abstract Background Rheum tanguticum is utilized as one of the well known traditional Chinese medicine for the treatment of gastrointestinal diseases. Recently, R. tanguticum polysaccharides (RP) have received increasing attention due to their divers
Externí odkaz:
https://doaj.org/article/f93c27f268e0404aa858635c15647321
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 752-762 (2022)
Polysaccharides exist as one of the most abundant components in lotus leaves, which attract increasing attention owing to their promising health-promoting benefits. In this study, the digestive and microbial degradation characteristics of lotus leaf
Externí odkaz:
https://doaj.org/article/f9de4ef9b1e5468eb25b1b106f287c49
Publikováno v:
Foods, Vol 10, Iss 10, p 2330 (2021)
Lotus leaves are often discarded as byproducts in the lotus industry. Polysaccharides are regarded as one of the essentially bioactive components in lotus leaves. Therefore, in order to promote the application of lotus leaves in the functional food i
Externí odkaz:
https://doaj.org/article/395735ecfe9948a2a5c8e886ce26c0c4
Publikováno v:
Journal of Food Measurement and Characterization. 16:3182-3195
Publikováno v:
Journal of Food Measurement and Characterization. 16:1583-1594
Autor:
Wen Qin, Lu Liu, Li Zhao, Huan Guo, Ding-Tao Wu, Ren-You Gan, Jia Zhou, Kang-Lin Feng, Si-Yu Wei
Publikováno v:
International Journal of Biological Macromolecules. 147:200-208
In this study, the response surface methodology was used to optimize the reaction conditions of carboxymethylated modification of Qingke β-glucans (QG), and effects of different degrees of carboxymethylation (high, medium, and low) on their structur
Publikováno v:
Foods
Foods, Vol 10, Iss 2330, p 2330 (2021)
Volume 10
Issue 10
Foods, Vol 10, Iss 2330, p 2330 (2021)
Volume 10
Issue 10
Lotus leaves are often discarded as byproducts in the lotus industry. Polysaccharides are regarded as one of the essentially bioactive components in lotus leaves. Therefore, in order to promote the application of lotus leaves in the functional food i
Autor:
Shengpeng Wang, Fen Li, Kang Lin Feng, Ding Tao Wu, Huan Guo, Yuan Shu He, Ren-You Gan, Jian Chun Yang
Publikováno v:
International journal of biological macromolecules. 167
The aim of this study was to well understand the impacts of innovative drying techniques (radio frequency drying and microwave drying) and traditional drying techniques (vacuum drying, freezing drying, and hot air drying) on the structural characteri