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1. Recent advances in the application of subcritical water to plant and fungi polysaccharides preparation: A review
2. Saccharide mapping as an extraordinary method on characterization and identification of plant and fungi polysaccharides: A review
3. Flavor characteristics of natural yak yogurt and the impact of fermentation with isolated strains on flavor compounds in manual yak yogurt
4. Screening of lactic acid bacteria with the ability to reduce goaty flavor related fatty acids in goat milk
5. Effect of pectinase addition in juice processing on the structural characteristics, immunological activity and in vitro and in vivo prebiotic properties of apple pomace pectic polysaccharides
6. Sodium alginate/low methoxyl pectin composite hydrogel beads prepared via gas-shearing technology for enhancing the colon-targeted delivery of probiotics and modulating gut microbiota
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