References

• Bao, H. M. (2015). Study on extraction technology and stability of Tremella polysaccharide by enzymatic hydrolysis. Food Research and Development, 36(11), 17–21. https://doi.org/https://doi.org/10.3969/j.issn.1005-6521.2015.11.004
   Google Scholar
• Barrangou, L. M., Drake, M. A., Daubert, C. R., & Foegeding, E. A. (2006). Textural properties of agarose gels. ii. relationships between rheological properties and sensory texture. Food Hydrocolloids, 20(2/3), 196–203. https://doi.org/https://doi.org/10.1016/j.foodhyd.2005.03.013
   Google Scholar
• Bradford, M. M. A. (1976). A rapid and sensitive method for quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry, 25(1), 248–256. https://doi.org/https://doi.org/10.1016/0003-2697(76)90527-3
   Google Scholar
• Che, L. M., Li, D., Wang, L. J., ÖZkan, N., Chen, X. D., & Mao, Z. H. (2008). Rheological properties of dilute aqueous solutions of cassava starch. Carbohydrate Polymers, 74(3), 385–389. https://doi.org/https://doi.org/10.1016/j.carbpol.2008.03.007
   Google Scholar
• Chen, B. (2010). Optimization of extraction of tremella fuciformis polysaccharides and its antioxidant and antitumour activities in vitro. Carbohydrate Polymers, 81(2), 420–424. https://doi.org/https://doi.org/10.1016/j.carbpol.2010.02.039
   Google Scholar
• Chen, G., Bu, F., Chen, X., Li, C., Wang, S., & Kan, J. (2018). Ultrasonic extraction, structural characterization, physicochemical properties and antioxidant activities of polysaccharides from bamboo shoots (chimonobambusa quadrangularis) processing by-products. International Journal of Biological Macromolecules, 112, 656–666. https://doi.org/https://doi.org/10.1016/j.ijbiomac.2018.02.013
   Google Scholar
• Cho, H. M., & Yoo, B. (2015). Rheological characteristics of cold thickened beverages containing xanthan gum-based food thickeners used for dysphagia diets. Journal of the Academy of Nutrition & Dietetics, 115(1), 106–111. https://doi.org/https://doi.org/10.1016/j.jand.2014.08.028
   Google Scholar
• Chronakis, I. S., Piculell, L., & Borgstroem, J. (1996). Rheology of kappa-carrageenan in mixtures of sodium and cesium iodide: Two types of gels. Carbohydrate Polymers, 31(4), 215–225. https://doi.org/https://doi.org/10.1016/S0144-8617(96)00117-8
   Google Scholar
• Diego, G. D., Navaza, J. M., & Quintáns-Riveiro, L. C. (2008). Influence of mixing and temperature on the rheological properties of carboxymethyl cellulose/κ-carrageenan mixtures. European Food Research and Technology, 227(5), 1397–1402. https://doi.org/https://doi.org/10.1007/s00217-008-0858-2
   Google Scholar
• Du, X. J., Zhang, J. S., Yang, Y., Ye, L. B., Tang, Q. J., Jia, W., Liu, Y., Zhou, S., Hao, R., Gong, C., & Pan, Y. (2009). Structural elucidation and immuno-stimulating activity of an acidic heteropolysaccharide (tapa1) from Tremella aurantialba. Carbohydrate Research, 344(5), 672–678. https://doi.org/https://doi.org/10.1016/j.carres.2009.01.021
   Google Scholar
• Duan, C., & Wang, C. T. (2016). Optimization of extracting Tremella fuciformis polysaccharide and detection of its toxicity to cells of human body. China Surfactant Detergent & Cosmetics, 46(2), 101–105. https://doi.org/https://doi.org/10.13218/j.cnki.csdc.2016.02.009
   Google Scholar
• Fischer, P., Pollard, M., Erni, P., Marti, I., & Padar, S. (2009). Rheological approaches to food systems. Comptes Rendus Physique, 10(8), 740–750. https://doi.org/https://doi.org/10.1016/j.crhy.2009.10.016
   Google Scholar
• Florina, D., Paulina, M., Margarida, M., & Vitor, D. (2015). Novel mango bars using gellan gum as gelling agent: Rheological and microstructural studies. LWT - Food Science and Technology, 62(1), 576–583. https://doi.org/https://doi.org/10.1016/j.lwt.2014.09.037
   Google Scholar
• Gao, Q. P., Chen, H. Q., Jiang, R. Z., & Seljelid, R. (1996). Characterisation of acidic heteroglycans from tremella fuciformis berk with cytokine stimulating activity. Carbohydrate Research, 288(1), 135–142. https://doi.org/https://doi.org/10.1016/S0008-6215(96)90789-2
   Google Scholar
• García, M. C., Alfaro, M. C., & Muñoz, J. (2015). Influence of the ratio of amphiphilic copolymers used as emulsifiers on the microstructure, physical stability and rheology of α-pinene emulsions stabilized with gellan gum. Colloids and Surfaces B: Biointerfaces, 135, 465–471. https://doi.org/https://doi.org/10.1016/j.colsurfb.2015.07.060
   Google Scholar
• Geng, S. N., Chen, J., & Xu, X. (2009). Determination of lentinan content and its molecular weight by GPC. Modern Food Science and Technology, 25(4), 458–460.
   Google Scholar
• Hou, Y., Wang, J., Jin, W., Zhang, H., & Zhang, Q. (2012). Degradation of Laminaria japonica fucoidan by hydrogen peroxide and antioxidant activities of the degradation products of different molecular weights. Carbohydrate Polymers, 87(1), 153–159. https://doi.org/https://doi.org/10.1016/j.carbpol.2011.07.031
   Google Scholar
• Jiang, C. X., Zhao, L., Li, S. L., Zhao, X. L., Zhang, Q. H., & Xiong, Q. P. (2013). Preliminary characterization and immunostimulatory activity of polysaccharides from Glossaulax didyma. Food & Chemical Toxicology, 62, 226–230. https://doi.org/https://doi.org/10.1016/j.fct.2013.08.079
   Google Scholar
• Lai, J. X., He, C. F., Zhao, J., & Dong, Y. M. (2010). Optimization of extraction technology of polysaccharide from Tremella fuciformis on commercialized basis and its function in skin care cosmetics. China Surfactant Detergent & Cosmetics, 40(4), 259–262. https://doi.org/https://doi.org/10.13218/j.cnki.csdc.2010.04.008
   Google Scholar
• Liu, J., Meng, C. G., Yan, Y. H., Shan, Y. N., Kan, J., & Jin, C. H. (2016). Structure, physical property and antioxidant activity of catechin grafted tremella fuciformis polysaccharide. International Journal of Biological Macromolecules, 82, 719–724. https://doi.org/https://doi.org/10.1016/j.ijbiomac.2015.11.027
   Google Scholar
• Lu, Z. H., Yuan, M. L., Sasaki, T., Li, L. T., & Kohyama, K. (2007). Rheological properties of fermented rice flour gel. Cereal Chemistry, 84(6), 620–625. https://doi.org/https://doi.org/10.1094/CCHEM-84-6-0620
   Google Scholar
• Miao, M., Bai, A., Jiang, B., Song, Y., Cui, S. W., & Zhang, T. (2014). Characterisation of a novel water-soluble polysaccharide from leuconostoc citreum sk24.002. Food Hydrocolloids, 36, 265–272. https://doi.org/https://doi.org/10.1016/j.foodhyd.2013.10.014
   Google Scholar
• Michèle, M., Hoshahili, A. R. T., & Ramaswamy, H. S. (2001). Rheological properties of selected hydrocolloids as a function of concentration and temperature. Food Research International, 34(8), 695–703. https://doi.org/https://doi.org/10.1016/S0963-9969(01)00091-6
   Google Scholar
• Pongsawatmanit, R., Temsiripong, T., Ikeda, S., & Nishinari, K. (2006). Influence of tamarind seed xyloglucan on rheological properties and thermal stability of tapioca starch. Journal of Food Engineering, 77(1), 41–50. https://doi.org/https://doi.org/10.1016/j.jfoodeng.2005.06.017
   Google Scholar
• Tao, R. X., Jia, D. Y., Yao, K., & Chi, Y. L. (2015). Extraction of polysaccharide from Tremella fuciformis under high pressure. Food Science and Technology, 40(6), 229–233. https://doi.org/https://doi.org/10.13684/j.cnki.spkj.2015.06.053
   Google Scholar
• Vierhuis, E., Maurizio, S., Baldioli, M., Schols, H. A., & Montedoro, G. F. (2001). Effect of enzyme treatment during mechanical extraction of olive oil on phenolic compounds and polysaccharides. Journal of Agricultural and Food Chemistry, 49(3), 1218–1223. https://doi.org/https://doi.org/10.1021/jf000578s
   Google Scholar
• Wang, X., Zhang, Z., & Zhao, M. (2015). Carboxymethylation of polysaccharides from Tremella fuciformis for antioxidant and moisture-preserving activities. International Journal of Biological Macromolecules, 72, 526–530. https://doi.org/https://doi.org/10.1016/j.ijbiomac.2014.08.045
   Google Scholar
• Wu, Y. J., Wei, Z. X., Zhang, F. M., Linhardt, R. J., Sun, P. L., & Zhang, A. Q. (2019). Structure, bioactivities and applications of the polysaccharides from Tremella fuciformis mushroom: A review. Biological Macromolecules, 121(8), 1005–1010. https://doi.org/https://doi.org/10.1016/j.ijbiomac.2018.10.117
   Google Scholar
• Xu, J., Inglett, G. E., Chen, D., & Liu, S. X. (2013). Viscoelastic properties of oat β-glucan-rich aqueous dispersions. Food Chemistry, 138(1), 186–191. https://doi.org/https://doi.org/10.1016/j.foodchem.2012.10.049
   Google Scholar
• Xu, J. L., Zhang, J. C., Liu, Y., Sun, H. J., & Wang], J. H. (2016). Rheological properties of a polysaccharide from floral mushrooms cultivated in huangshan mountain. Carbohydrate Polymers, 139, 43–49. https://doi.org/https://doi.org/10.1016/j.carbpol.2015.12.011
   Google Scholar
• Xu, Y., Cai, F., Yu, Z., Zhang, L., Li, X., Yang, Y., & Liu, G. (2016). Optimisation of pressurised water extraction of polysaccharides from blackcurrant and its antioxidant activity. Food Chemistry, 194, 650–658. https://doi.org/https://doi.org/10.1016/j.foodchem.2015.08.061
   Google Scholar
• Yao, Y., Xiang, H., You, L., Cui, C., & Zhao, M. (2017). Hypolipidaemic and antioxidant capacities of polysaccharides obtained from Laminaria japonica by different extraction media in diet-induced mouse model. International Journal of Food Science & Technology, 52(10), 2274–2281. https://doi.org/https://doi.org/10.1111/ijfs.13508
   Google Scholar
• Zhang, L., & Wang, M. (2016). Polyethylene glycol-based ultrasound-assisted extraction and ultrafiltration separation of polysaccharides from Tremella fuciformis (snow fungus). Food & Bioproducts Processing, 100, 464–468. https://doi.org/https://doi.org/10.1016/j.fbp.2016.09.007
   Google Scholar
• Zhang, N., Chen, H., Ma, L., & Zhang, Y. (2013). Physical modifications of polysaccharide from Inonotus obliquus and the antioxidant properties. International Journal of Biological Macromolecules, 54, 209–215. https://doi.org/https://doi.org/10.1016/j.ijbiomac.2012.12.030
   Google Scholar
• Zhang, N., Chen, H. X., Zhang, Y., Xing, L. S., Li, S. Q., Wang, X. M., & Sun, Z. (2015). Chemical composition and antioxidant properties of five edible Hymenomycetes mushrooms. International Journal of Food Science & Technology, 50(2), 465–471. https://doi.org/https://doi.org/10.1111/ijfs.12642
   Google Scholar
• Zhang, W. H., Wu, J., Weng, L. Y., Zhang, H. J., Zhang, J., & Wu, A. B. (2020). An improved phenol-sulfuric acid method for the determination of carbohydrates in the presence of persulfate. Carbohydrate Polymers, 227, 115332. https://doi.org/https://doi.org/10.1016/j.carbpol.2019.115332
   Google Scholar
• Zhang, Y. K., Zhang, Q., Lu, J., Xu, J. L., Zhang, H., & Wang, J. H. (2017). Physicochemical properties of Tremella fuciformis polysaccharide and its interactions with myofibrillar protein. Bioactive Carbohydrates and Dietary Fibre, 11, 18–25. https://doi.org/https://doi.org/10.1016/j.carbpol.2019.115332
   Google Scholar