A novel polysaccharide from <i>Pholiota nameko</i> (T. Itô) S. Ito &amp; S. Imai residue: chemical structure and hypoglycaemic activity <i>in vitro</i>
Year: 2025
Type: article
Language: en
Topic: Polysaccharides and Plant Cell Walls
Authors and affiliations:
raw_author_name: Xinzhu Zhang
raw_affiliation_strings: College of Food Science and Engineering, Tianjin University of Science and Technology
Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China
raw_author_name: Xueqing Geng
raw_affiliation_strings: College of Food Science and Engineering, Tianjin University of Science and Technology
School of Biological Engineering, Huainan Normal University
School of Biological Engineering, Huainan Normal University, Huainan, China
College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, P.R. China
raw_author_name: Miao Wang
raw_affiliation_strings: College of Food Science and Engineering, Tianjin University of Science and Technology
Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China
raw_author_name: Tengda Li
raw_affiliation_strings: College of Food Science and Engineering, Tianjin University of Science and Technology
Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China
raw_author_name: Liuya Wang
raw_affiliation_strings: College of Food Science and Engineering, Tianjin University of Science and Technology
Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China
raw_author_name: Chenxi Cui
raw_affiliation_strings: College of Food Science and Engineering, Tianjin University of Science and Technology
Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China
raw_author_name: Lijing Chen
raw_affiliation_strings: Shanghai Vocational College of Agriculture and Forestry
Shanghai Vocational College of Agriculture and Forestry, Shanghai, China
raw_author_name: Huiqing Sun
raw_affiliation_strings: College of Food Science and Engineering, Tianjin University of Science and Technology
Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China
raw_author_name: Xiaojian Wu
raw_affiliation_strings: Guangxi Academy of Agricultural Sciences
Guangxi Academy of Agricultural Sciences, Nanning, China
raw_author_name: Zhenyuan Zhu
raw_affiliation_strings: College of Food Science and Engineering, Tianjin University of Science and Technology
Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China