Three‐phase partitioning for the efficient preparation and isolation of active polysaccharides: A review
Year: 2025
Type: article
Language: en
Topic: Chemical and Physical Properties in Aqueous Solutions
Authors and affiliations:
raw_author_name: Ming‐Yu Jin
raw_affiliation_strings: Dongguan Key Laboratory of Typical Food Precision Design China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation School of Life and Health Technology Dongguan University of Technology  Dongguan China
Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, China
raw_author_name: Er‐Feng Wang
raw_affiliation_strings: Dongguan Key Laboratory of Typical Food Precision Design China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation School of Life and Health Technology Dongguan University of Technology  Dongguan China
Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, China
raw_author_name: Chen Wang
raw_affiliation_strings: Dongguan Key Laboratory of Typical Food Precision Design China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation School of Life and Health Technology Dongguan University of Technology  Dongguan China
Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, China
raw_author_name: Yu Wu
raw_affiliation_strings: Dongguan Key Laboratory of Typical Food Precision Design China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation School of Life and Health Technology Dongguan University of Technology  Dongguan China
Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, China
raw_author_name: Lin‐Feng Mo
raw_affiliation_strings: Dongguan Key Laboratory of Typical Food Precision Design China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation School of Life and Health Technology Dongguan University of Technology  Dongguan China
Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, China
raw_author_name: Long‐Qing Li
raw_affiliation_strings: Dongguan Key Laboratory of Typical Food Precision Design China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation School of Life and Health Technology Dongguan University of Technology  Dongguan China
Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, China
raw_author_name: Ya‐Hui Yu
raw_affiliation_strings: Dongguan Key Laboratory of Typical Food Precision Design China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation School of Life and Health Technology Dongguan University of Technology  Dongguan China
Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, China
raw_author_name: Jing‐Kun Yan
raw_affiliation_strings: Dongguan Key Laboratory of Typical Food Precision Design China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation School of Life and Health Technology Dongguan University of Technology  Dongguan China
Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, China