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Pectin and inulin stimulated the mucus formation at a similar level: An omics-based comparative analysis.
Xie, Jinli; Yu, Rongxuan; Qi, Jiamei; Zhang, Guangwen; Peng, Xichun; Luo, Jianming.
Affiliation
  • Xie J; Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong, 510632, China.
  • Yu R; Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong, 510632, China.
  • Qi J; College of Life Science and Technology, Jinan University, Guangzhou, Guangdong, 510632, China.
  • Zhang G; Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong, 510632, China.
  • Peng X; Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong, 510632, China.
  • Luo J; Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong, 510632, China.
J Food Sci ; 85(6): 1939-1947, 2020 Jun.
Article in En | MEDLINE | ID: mdl-32468578
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Full text: 1 Database: MEDLINE Main subject: Pectins / Inulin / Mucus Language: En Journal: J Food Sci Year: 2020 Type: Article Affiliation country: China
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Full text: 1 Database: MEDLINE Main subject: Pectins / Inulin / Mucus Language: En Journal: J Food Sci Year: 2020 Type: Article Affiliation country: China