Effects of Different Ionic Polysaccharides in Cooked Lean Pork Batters on Intestinal Health in Mice

The effects of cooked lean pork batters with three ionic types of polysaccharides (anionic xanthan-gum/sodium-alginate, neutral curdlan-gum/konjac-gum and cationic chitosan) on the intestinal health of mice were investigated in this study. The results showed that the zeta potential in the sodium-alg...

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Detalles Bibliográficos
Autores principales: Yu, Xia, Zou, Li-Fang, Xiong, Jia-Hao, Pan, Jing-Zhi, Li, Pei-Jun, Chen, Cong-Gui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141551/
https://www.ncbi.nlm.nih.gov/pubmed/35626942
http://dx.doi.org/10.3390/foods11101372

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141551/
https://www.ncbi.nlm.nih.gov/pubmed/35626942
http://dx.doi.org/10.3390/foods11101372

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