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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

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