ArticleFood chemistry: X2025
Gellan gum-quercetin covalent complex prepared by the free radical grafting: Characterization, bioaccessibility and intracellular antioxidant activity.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Identification and Antioxidant Characterization of Caffeic Acid-Cysteine Adduct in Meat Products Supplemented with Dandelion Extract.Foods (Basel, Switzerland) · 2026Article
- Mechanistic study of quercetin onFood chemistry: X · 2026Article
- Ultrasonic-Assisted Hot-Water Extraction Optimization, Preliminary Characterization and Antioxidant Activity of Polysaccharides fromPolymers · 2026Article
- Rheological and Thermal Properties of Salecan/Sanxan Composite Hydrogels for Food and Biomedical Applications.Gels (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
8 authors.
Funding
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Abstract
To enhance the antioxidant activity and bioaccessibility of quercetin (QU), in this study, the gellan gum (GG) and QU complex was prepared by the free radical grafting method. The covalent bond between GG and QU was confirmed by UV-visible, Fourier transform infrared (FT-IR) spectroscopy and Nuclear magnetic resonance (NMR). FT-IR showed that the GG-QU complex forms a new peak at 1079 cm
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