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Effects of concentrations, temperature, pH and co-solutes on the rheological properties of mucilage from Dioscorea opposita Thunb. and its antioxidant activity

Year of publication

2021

Authors

Ma, Fanyi; Li, Xiaojing; Ren, Zeyue; Sarkka-Tirkkonen, Marjo; Zhang, Yun; Zhao, Dongbao; Liu, Xiuhua

Organizations and authors

University of Helsinki

Sarkka-Tirkkonen Marjo

Publication type

Publication format

Article

Parent publication type

Journal

Article type

Original article

Audience

Scientific

Peer-reviewed

Peer-Reviewed

MINEDU's publication type classification code

A1 Journal article (refereed), original research

Publication channel information

Journal

Food Chemistry

Parent publication name

Food Chemistry

Volume

360

Article number

130022

ISSN

0308-8146

​Publication forum

56253

​Publication forum level

2

Open access

Open access in the publisher’s service

No

Self-archived

No

Other information

Fields of science

Other agricultural sciences

Keywords

[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Publication country

Netherlands

Internationality of the publisher

International

Language

English

International co-publication

Yes

Co-publication with a company

No

DOI

10.1016/j.foodchem.2021.130022

The publication is included in the Ministry of Education and Culture’s Publication data collection

Yes