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28 积分 2024-02-29 加入
Characterization and bifidogenic effects of a low-molecular weight polysaccharide isolated from a Chinese herb, Polygonatum kingianum Coll. et Hemsl (Huangjing) rhizome
2个月前
已完结
Structure and In Vitro Fermentation Characteristics of Polysaccharides Sequentially Extracted from Goji Berry (Lycium barbarum) Leaves
3个月前
已完结
Impact of pectin characteristics on lipid digestion under simulated gastrointestinal conditions: Comparison of water-soluble pectins extracted from different sources
4个月前
已完结
Highly Branched RG-I Domain Enrichment Is Indispensable for Pectin Mitigating against High-Fat Diet-Induced Obesity
4个月前
已完结
Molecular interactions and binding mechanisms of the homogalacturonan and rhamnogalacturonan-I fractions of pectin and different anthocyanins
4个月前
已完结
Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice
4个月前
已完结
Thermally Induced Covalent Cross-Linking of Proanthocyanidins and Pectin in Processed Fruit-Based Foods
4个月前
已完结
The potential of subcritical water as a “green” method for the extraction and modification of pectin: A critical review
4个月前
已完结
Differences in structure, antioxidant capacity and gut microbiota modulation of red raspberry pectic polysaccharides extracted by different methods
4个月前
已完结
Pectin Conformation in Solution
5个月前
已完结
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