Foods
(Jan 2023)
Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing
Xin Qi,
Yanjun Zhang,
Hansong Yu,
Jianhua Xie
Affiliations
Xin Qi
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
Yanjun Zhang
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
Hansong Yu
College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
Jianhua Xie
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
DOI
https://doi.org/10.3390/foods12020249
Journal volume & issue
Vol. 12,
no. 2
Abstract
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As food components, polysaccharides, starch, protein, pectin, and fibre are often used in the food industry due to their particular functional properties, as well as their efficient, safe, and green characteristics [...]
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