[1] Zhu S C, Yuan Q J, Yin Tao, et al. Journal of Materials Chemistry B, 2018, 6: 2650.
[2] Zhuang Y L and Sun L P. Advanced Materials Research, 2012, 343: 505.
[3] Gómez-Guillén M C, Giménez B, López-Caballero M E, et al. Food Hydrocolloids, 2011, 25: 1813.
[4] Yan M, Li B, Zhao X, et al. Food Hydrocolloids, 2012, 29: 199.
[6] Ding C C, Zhang M, Li G Y. Carbohydrate Polymers, 2016, 136: 224.
[7] Duan L, Yuan J J, Yang X, et al. International Journal of Biological Macromolecules, 2016, 93: 468.
[8] Li J H, Li G Y. International Journal of Biological Macromolecules, 2011, 48: 364.
[9] Wu K, Liu W T, Li G Y. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2013, 102: 186.
[10] Tian H L, Chen Y H, Ding C C, et al. Carbohydrate Polymers, 2012, 89: 542.
[11] ZHANG Li-hui, LIU Bao-sheng, LI Zhi-yun, et al. Spectroscopy Letters, 2015, 48: 441.
[13] Ding C C, Zhang M, Wu K, et al. Polymer, 2014, 55: 5751.