Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Wu-Dan Cai"'
Publikováno v:
Process Biochemistry. 88:180-188
In this study, the hypoglycemic effect and possible mechanism of a polysaccharide, HEP-C, isolated from the fruit body of Hericium erinaceus were evaluated in streptozotoxin (STZ)-induced diabetic rats. Compared with the untreated STZ-induced diabeti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2dfc21ccc79d6fa26325f2a0baee18b7
https://doi.org/10.1016/j.procbio.2019.09.035
https://doi.org/10.1016/j.procbio.2019.09.035
Publikováno v:
Food Chemistry. 291:180-186
In this study, a positively charged quaternized curdlan (Qcurd) was used to fabricate polyelectrolyte complex nanoparticles (PEC NPs) with a negatively charged pectin via electrostatic complexation. Results showed that the Qcurd/pectin PEC NPs prepar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1645bb025d5fb8fa75e009d81f9497cf
https://doi.org/10.1016/j.foodchem.2019.04.029
https://doi.org/10.1016/j.foodchem.2019.04.029
Publikováno v:
Food Chemistry. 280:130-138
This study investigated the chain conformation, microstructure, and rheological properties of a quaternary ammonium salt of curdlan (Qcurd) in aqueous medium. Results showed that Qcurd exhibited typical polyelectrolyte behavior in pure water, and the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::87e30ae694cd36c04f01ca7c8d3110a8
https://doi.org/10.1016/j.foodchem.2018.12.059
https://doi.org/10.1016/j.foodchem.2018.12.059
Publikováno v:
Food chemistry. 339
A biopolymer-polyphenol conjugate-stabilized oil-in-water emulsion system was established to improve the chemical stability and bioaccessibility of β-carotene (BC). In this study, the emulsifying properties and contribution of a ferulic acid-grafted
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a0e68d28fa193870a153f2e2a934498
https://pubmed.ncbi.nlm.nih.gov/32947105
https://pubmed.ncbi.nlm.nih.gov/32947105
Publikováno v:
International Journal of Biological Macromolecules. 106:498-506
A C6-carboxylated curdlan (C6-Cc) obtained from 4-acetamido-TEMPO-mediated oxidation of curdlan was used both as a reducing and stabilizing agent for green synthesis of pH-responsive AuNPs, which was carried out by controlling the pH of the C6-Cc sol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::254736950a1f27b03db6bba80eb1963d
https://doi.org/10.1016/j.ijbiomac.2017.08.029
https://doi.org/10.1016/j.ijbiomac.2017.08.029
Publikováno v:
Food Chemistry. 349:129166
Grafting copolymerization of phenolic acids onto polysaccharides is an important strategy to improve their biological activities. In this study, ferulic acid (FA)-grafted carboxylic curdlan conjugates, namely, Cur-8-g-FA, Cur-24-g-FA, and Cur-48-g-FA
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a26981fbbffff8581b7ec6c753ba1f7
https://doi.org/10.1016/j.foodchem.2021.129166
https://doi.org/10.1016/j.foodchem.2021.129166
Publikováno v:
RSC Adv.. 7:50441-50448
The rheological properties of a carboxylic curdlan bearing a β-1,3-polyglucuronic acid structure were investigated as a function of concentration and temperature. Carboxylic curdlan solutions exhibited shear thinning behavior that became more eviden
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d28881f4ec7f17cb8fea10ca60d398f
https://doi.org/10.1039/c7ra09608a
https://doi.org/10.1039/c7ra09608a
Publikováno v:
Food chemistry. 297
In this study, the effects of ultrasonic intensity on conformational changes in aqueous citrus pectin solution under ultrasonic processing and its possible transition mechanism were investigated. The results demonstrated that higher ultrasonic intens
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7935d0ebc564c0e8cc586b572ad81c5d
https://pubmed.ncbi.nlm.nih.gov/31253338
https://pubmed.ncbi.nlm.nih.gov/31253338
Publikováno v:
Food chemistry. 300
In this study, water-soluble curdlan products (Cur and Cur-D) were prepared by an alkali-neutralization treatment process, after which ferulic acid (FA)-grafted Cur conjugates (Cur-g-FA and Cur-D-g-FA) were fabricated in the presence and absence of s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf85e227d843fa2ae25f29f30b43ddfe
https://pubmed.ncbi.nlm.nih.gov/31351256
https://pubmed.ncbi.nlm.nih.gov/31351256
Publikováno v:
Food chemistry. 298
In this study, subcritical water extraction (SWE), SWE in aqueous citric acid (pH 5.0) (SWEC), and ultrasound-assisted SWEC (USWEC) were used to extract soluble dietary fiber (SDF) from wheat bran. Results showed that SWE-based methods significantly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::050fafcefd025a9ca001e19ab3e82409
https://pubmed.ncbi.nlm.nih.gov/31260962
https://pubmed.ncbi.nlm.nih.gov/31260962