Concepedia

Analysis of Protein Moiety of Polysaccharide Conjugates Water-extracted from Low Grade Green Tea

Xiaoqiang Chen, Shengrong Shao, Jianchun Xie, Hao Yuan, Qian Li, Long Wu, Zhengqi Wu, Haibo Yuan, Yongwen Jiang

Chemical Research in Chinese Universities · 2018 · 24 citations · 19 references

DOI

Concepts

References

19

Hydrocolloids as emulsifiers and emulsion stabilizers

Eric Dickinson · Food Hydrocolloids · 2008 · 1.3K citations

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Tea Chemistry

Matthew E. Harbowy, Douglas A. Balentine, Alan P. Davies et al. · Critical Reviews in Plant Sciences · 1997 · 439 citations

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Polyphenols, astringency and proline-rich proteins

Genevieve Luck, Hua Liao, Nicola J. MURRAY et al. · Phytochemistry · 1994 · 389 citations

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Polyphenol interactions: astringency and the loss of astringency in ripening fruit☆

Tetsuo Ozawa, Terence H. Lilley, Edwin Haslam · Phytochemistry · 1987 · 176 citations

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Physicochemical Properties and Antioxidant Capacity of 3 Polysaccharides from Green Tea, Oolong Tea, and Black Tea

Hạixia Chen, Zhishuang Qu, Lingling Fu et al. · Journal of Food Science · 2009 · 169 citations

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