Phase behavior of the gelation process of myofibrillar protein-curdlan blended system: Discussion based on rheology and gel properties
C Zhang, L Chen, H Teng - Food Chemistry, 2024 - Elsevier
The phase behavior in protein-polysaccharide blended systems is the main factor affecting
the physical properties of composite gels; however, the phase behavior at room temperature …
the physical properties of composite gels; however, the phase behavior at room temperature …
A review of the fungal polysaccharides as natural biopolymers: Current applications and future perspective
As a unique natural resource, fungi are a sustainable source of lipids, polysaccharides,
vitamins, proteins, and other nutrients. As a result, they have beneficial medicinal and …
vitamins, proteins, and other nutrients. As a result, they have beneficial medicinal and …
Thickening, lubricating and wetting capabilities of sodium hyaluronate in comparison with commercial polysaccharides for applications in artificial saliva
M Dong, X Wang, Q Feng, Y Chen, J Chen - Food Hydrocolloids, 2024 - Elsevier
Xerostomia is closely associated with food avoidance and malnutrition among elderly
populations and has become a burgeoning global concern. Artificial saliva consisting of …
populations and has become a burgeoning global concern. Artificial saliva consisting of …
Emulsion for stabilizing β-carotene and curcumin prepared directly using a continuous phase of polysaccharide-rich Schizophyllum commune fermentation broth
Q Meng, M Xu, L Chen, S Xu, J Li, Y Li, L Fan… - International Journal of …, 2024 - Elsevier
In this study, we examined the effect of Schizophyllum commune fermentation broth (SCFB)
rich in polysaccharides (SCFP) on the stability and bioaccessibility of β-carotene and …
rich in polysaccharides (SCFP) on the stability and bioaccessibility of β-carotene and …
Preparation, structural characterization and rheological properties of a novel fucose-containing exopolysaccharide from Clavibacter michiganensis
M Xiao, L Tang, X Fu, X Ren, J Bi, J Wang, D Li… - Food …, 2024 - Elsevier
Bacterial exopolysaccharide (EPS) has excellent application value in the food field owing to
thickening, gelling, stabilizing, emulsifying and flocculating properties, among them fucose …
thickening, gelling, stabilizing, emulsifying and flocculating properties, among them fucose …
In vitro digestion and fecal fermentation of basidiospore-derived exopolysaccharides from Naematelia aurantialba
T Sun, X Liang, X Xu, L Wang, W Xiao, Y Ma… - International Journal of …, 2024 - Elsevier
Mushroom polysaccharides exhibit numerous health-enhancing attributes that are intricately
linked to the breakdown, assimilation, and exploitation of polysaccharides within the …
linked to the breakdown, assimilation, and exploitation of polysaccharides within the …
A new Schizophyllum commune strain as a potential biocontrol agent against blueberry root rot
J Li, R Hou, F Zhang - Archives of Microbiology, 2024 - Springer
In recent years, blueberry root rot has been caused mainly by Fusarium commune, and there
is an urgent need for a green and efficient method to control this disease. To date, research …
is an urgent need for a green and efficient method to control this disease. To date, research …