@article{1fcf4162b6044149beed8a845e41e114,
title = "Chemical components and emulsification properties of mucilage from Dioscorea opposita Thunb",
keywords = "Chinese yam, Dioscorea opposita Thunb, Mucilage, Emulsification properties, ASPARTIC-ACID RACEMIZATION, EMULSIFYING PROPERTIES, URONIC-ACIDS, YAM TUBER, WATER, POLYSACCHARIDES, ANTIOXIDANT, EMULSIONS, PECTIN, MANNAN, 116 Chemical sciences, 416 Food Science",
author = "Fanyi Ma and Yun Zhang and Yanna Yao and Yurong Wen and Weiping Hu and Jie Zhang and Xiuhua Liu and Bell, {Alan E.} and Carina Tikkanen-Kaukanen",
year = "2017",
month = aug,
day = "1",
doi = "10.1016/j.foodchem.2017.01.151",
language = "English",
volume = "228",
pages = "315--322",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Ltd. ",
}