Effects of concentrations, temperature, pH and co-solutes on the rheological properties of mucilage from Dioscorea opposita Thunb. and its antioxidant activity
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Effects of concentrations, temperature, pH and co-solutes on the rheological properties of mucilage from Dioscorea opposita Thunb. and its antioxidant activity
Authors
Keywords
Chinese yam, pH, Freeze-thaw, Co-salt, Co-sugar
Journal
FOOD CHEMISTRY
Volume 360, Issue -, Pages 130022
Publisher
Elsevier BV
Online
2021-05-06
DOI
10.1016/j.foodchem.2021.130022
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Comparative antioxidant and antimicrobial potentials of leaf successive extract fractions of poison bulb, Crinum asiaticum L.
- (2020) Souren Goswami et al. INDUSTRIAL CROPS AND PRODUCTS
- Composition and Rheological Properties of Polysaccharide Extracted from Tamarind (Tamarindus indica L.) Seed
- (2019) Huimin Shao et al. MOLECULES
- Molecular, Rheological and Physicochemical Characterisation of Puka Gum, an Arabinogalactan-protein Extracted from the Meryta sinclairii Tree
- (2019) May S.M. Wee et al. CARBOHYDRATE POLYMERS
- Effects of salts and sucrose on the rheological behavior, thermal stability, and molecular structure of the Pereskia aculeata Miller mucilage
- (2019) Tatiana Nunes Amaral et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Isolation, structure and activity of a novel water-soluble polysaccharide from Dioscorea opposita Thunb
- (2019) Fei Zhi et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Chia seed (Salvia hispanica L.) mucilage (a heteropolysaccharide): Functional, thermal, rheological behaviour and its utilization
- (2019) Sneh Punia et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- A systematical rheological study of polysaccharide from Sophora alopecuroides L. seeds
- (2018) Yan Wu et al. CARBOHYDRATE POLYMERS
- Characterization of mucilages extracted from different flaxseed ( Linum usitatissiumum L.) cultivars: A heteropolysaccharide with desirable functional and rheological properties
- (2018) Maninder Kaur et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Rheological properties of tamarind ( Tamarindus indica L.) seed mucilage obtained by spray-drying as a novel source of hydrocolloid
- (2018) Erik Alpizar-Reyes et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Extraction, chemical composition, rheological behavior, antioxidant activity and functional properties of Cordia myxa mucilage
- (2018) Shaghayegh Keshani-Dokht et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Influence of cations on texture, compressive elastic modulus, sol-gel transition and freeze-thaw properties of kappa-carrageenan gel
- (2018) Yanli Wang et al. CARBOHYDRATE POLYMERS
- Effect of sodium carbonate on the gelation, rheology, texture and structural properties of maize starch-Mesona chinensis polysaccharide gel
- (2018) Suchen Liu et al. FOOD HYDROCOLLOIDS
- Effect of concentration, temperature, pH, co-solutes on the rheological properties of Hyptis suaveolens L. mucilage dispersions
- (2018) Juan Pablo Pérez-Orozco et al. FOOD HYDROCOLLOIDS
- Multi-scale assembly of hydrogels formed by highly branched arabinoxylans from Plantago ovata seed mucilage studied by USANS/SANS and rheology
- (2018) Long Yu et al. CARBOHYDRATE POLYMERS
- Chemical components and emulsification properties of mucilage from Dioscorea opposita Thunb
- (2017) Fanyi Ma et al. FOOD CHEMISTRY
- Rheological properties of polysaccharides from Dioscorea opposita Thunb.
- (2017) Fanyi Ma et al. FOOD CHEMISTRY
- Hydrocolloid-food component interactions
- (2017) Zhiming Gao et al. FOOD HYDROCOLLOIDS
- Antioxidant and antibacterial activities of polysaccharides isolated and purified from Diaphragma juglandis fructus
- (2017) Qingran Meng et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Purification and structural characterization of Chinese yam polysaccharide and its activities
- (2015) Weifang Yang et al. CARBOHYDRATE POLYMERS
- Rheological properties and thickening mechanism of aqueous diutan gum solution: Effects of temperature and salts
- (2015) Long Xu et al. CARBOHYDRATE POLYMERS
- Determining and modeling rheological characteristics of quince seed gum
- (2015) Bahman Abbastabar et al. FOOD HYDROCOLLOIDS
- Effect of sucrose fatty acid esters on pasting, rheological properties and freeze–thaw stability of rice flour
- (2014) Yue-Cheng Meng et al. FOOD HYDROCOLLOIDS
- Flow behavior, thixotropy and dynamical viscoelasticity of sodium alginate aqueous solutions
- (2013) Junyi Ma et al. FOOD HYDROCOLLOIDS
- Effect of various salts and pH condition on rheological properties of Salvia macrosiphon hydrocolloid solutions
- (2013) A. Farahnaky et al. JOURNAL OF FOOD ENGINEERING
- Antioxidant activity of Maillard reaction products (MRPs) derived from fructose–lysine and ribose–lysine model systems
- (2012) Lusani Norah Vhangani et al. FOOD CHEMISTRY
- Effect of water content and mucilage on physico-chemical characteristics of Yam (Discorea alata Purpurea) starch
- (2009) An-I Yeh et al. JOURNAL OF FOOD ENGINEERING
- Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent
- (2008) A. Koocheki et al. JOURNAL OF FOOD ENGINEERING
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started