Results 221 to 230 of about 473,102 (310)

Extraction, derivatization and antioxidant activities of onion polysaccharide

Food Chemistry, 2022
The preparation of purified polysaccharides was described from fresh onions by hot water extraction, protein removal and dialysis treatment. The structure of onion polysaccharide was confirmed by 13C NMR, DEPT, COSY, HSQC and HMBC.
Gangliang Huang, Shiyang Zhou, Hualiang Huang   +2 more
exaly   +2 more sources

A review on plant polysaccharide based on drug delivery system for construction and application, with emphasis on traditional Chinese medicine polysaccharide

International Journal of Biological Macromolecules, 2022
Carbohydrate polymers with unique chemical composition, molecular weight and functional chemical groups show multiple potentials in drug delivery. Most carbohydrate polymers such as plant polysaccharides exhibit advantages of biodegradability, ease of ...
Qingxia Guan, Yanhong Wang, Yuyan Guo
exaly   +2 more sources

Consecutive and progressive purification of food-derived natural polysaccharide: Based on material, extraction process and crude polysaccharide

Trends in Food Science and Technology, 2020
Background Food-derived natural polysaccharides are attracting increasing attention in fields of food and healthy product, and the purification of polysaccharide is indispensable for the study.
Junyi Yin, Shao-Ping Nie
exaly   +2 more sources

Extraction, structural analysis, derivatization and antioxidant activity of polysaccharide from Chinese yam

Food Chemistry, 2021
Gangliang Huang, Shiyang Zhou, Guang-Ying Chen   +2 more
exaly   +2 more sources

Recent insights into polysaccharide-based hydrogels and their potential applications in food sector: A review.

International Journal of Biological Macromolecules, 2022
Hydrogels are ideal for various food applications because of their softness, elasticity, absorbent nature, flexibility, and hygroscopic nature. Polysaccharide hydrogels are particularly suitable because of the hydrophilic nature, their food compatibility,
A. Manzoor, A. Dar, V. Pandey, Rafeeya Shams, Sadeeya Khan, P. Panesar, J. F. Kennedy, Ufaq Fayaz, Shafat Ahmad Khan   +8 more
semanticscholar   +1 more source

A review of NMR analysis in polysaccharide structure and conformation: Progress, challenge and perspective.

Food Research International, 2021
Nuclear magnetic resonance (NMR) has been widely used as an analytical chemistry technique to investigate the molecular structure and conformation of polysaccharides.
Hao-ying-ye Yao, Junqiao Wang, Junyi Yin, Shaoping Nie, M. Xie   +4 more
semanticscholar   +1 more source

Effect of polysaccharide addition on food physical properties: A review.

Food Chemistry, 2023
The texture, flavor, performance and nutrition of foods are affected by their physical properties during processing, cooking, storage, and shelf life. In addition to chemical, physical, and enzymatic modification methods, polysaccharide addition is also ...
Zichao Wang, Lu Wang, Xiaoxue Yu, Xueqing Wang, Y. Zheng, Xilei Hu, Peiyao Zhang, Qi Sun, Qi Wang, Na Li   +9 more
semanticscholar   +1 more source

Recent Advances of Stimuli-Responsive Polysaccharide Hydrogels in Delivery Systems: A Review.

Journal of Agricultural and Food Chemistry, 2022
Hydrogels obtained from natural polymers have received widespread attention for their excellent biocompatible property, nontoxicity, easy gelation, and functionalization.
Yunzhen Zhang, Lezhen Dong, Lingyi Liu, Zufang Wu, D. Pan, Lianliang Liu   +5 more
semanticscholar   +1 more source

Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review

, 2021
Background Due to high water content, low calorie and appealing textural characteristics, gel-related foods have recently obtained great interest in the food industry.
Xi Yang, Anqi Li, Dan Li, Yurong Guo, Lijun Sun   +4 more
semanticscholar   +1 more source