Effects of acetylation on the emulsifying properties of Artemisia sphaerocephala Krasch. polysaccharide.

Li, Junjun; Hu, Xinzhong; Li, Xiaoping; Ma, Zhen

Li, Junjun; Hu, Xinzhong; Li, Xiaoping; Ma, Zhen.

Afiliación

Li J; College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China.
Hu X; College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China. Electronic address: hxinzhong@snnu.edu.cn.
Li X; College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China.
Ma Z; College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China.

Carbohydr Polym ; 144: 531-40, 2016 Jun 25.

Article en En | MEDLINE | ID: mdl-27083845

Asunto(s)

Artemisia/química; Emulsionantes/química; Polisacáridos/química; Acetilación; Semillas/química; Relación Estructura-Actividad; Viscosidad

Palabras clave

Acetylation; Artemisia sphaerocephala Krasch; Emulsifying property; NMR; Polysaccharide; Structural modification

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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Polisacáridos / Artemisia / Emulsionantes Idioma: En Revista: Carbohydr Polym Año: 2016 Tipo del documento: Article País de afiliación: China

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