The Effects of Different Purifying Methods on the Chemical Properties, in Vitro Anti-Tumor and Immunomodulatory Activities of Abrus cantoniensis Polysaccharide Fractions
Shaowei Wu(South China University of Technology), Chun Chen(Beijing Forestry University), Xiong Fu(South China University of Technology), Margaret A. Brennan(Manchester Metropolitan University), Charles S. Brennan(Taylor's University)
Cited by 37
Related Papers
Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta
|Journal of Agricultural and Food Chemistry|2001|519
The potential use of cereal (1→3,1→4)-β-d-glucans as functional food ingredients
|Journal of Cereal Science|2005|513
Non‐thermal technologies and its current and future application in the food industry: a review
|International Journal of Food Science & Technology|2018|422
Dietary fibre, glycaemic response, and diabetes
|Molecular Nutrition & Food Research|2005|381
Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods
|Trends in Food Science & Technology|2011|314